Potato Filled Omelet - Tortilla De Patatas Recipe

How to make it

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• Using a food processor or by hand, slice the potato quarters thinly crosswise.
• Heat the olive oil in a large, heavy skillet over medium heat until very hot, about 3 minutes.
• A non-stick 8 inch pan is best as it is important that the tortilla not stick as at one point you will have to flip the tortilla.
• Reduce the heat to medium-low and add the potatoes in an even layer.
• Cook and make sure you stir frequently to prevent the potatoes from sticking and browning too much.
• Cook about 7 minutes.
• Stir in the onion.
• Reduce heat to low and cook until the potatoes are soft, about 15 minutes more.
• Using a slotted spoon, transfer the potatoes and onion to a colander set over a bowl.
• Let them drain thoroughly.
• Set aside the oil.
• Season the potatoes lightly with salt.
• Place the eggs and chicken stock in a large bowl and beat until well mixed.
• Stir in the potato mixture.
• Mash and stir the egg mixture with a fork to crush the potatoes a bit.
• Let stand for about 10 minutes.
• Heat about 5 teaspoons from the reserved oil in a heavy 8 inch skillet over medium heat until it is just beginning to smoke.
• Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is quite even.
• Reduce the heat to medium-low.
• While cooking, move and shake the skillet to make sure that the tortilla doesn't stick.
• Also while doing this, run a spatula around the outer edge of the tortilla and slide into the middle so some of the egg runs under the tortilla.
• Cook in this manner until the top is a little wet but not liquid, 6-8 minutes.
• Can't stress enough about making sure that the tortilla doesn't stick so it is important that every so often you run the spatula under the tortilla while it is cooking.
• You will need a large rimless plate bigger than the skillet for the next step.
• You might also need the assistance of another person in the kitchen for this next part. ( My husband had to help with this part.)
• Very carefully top the skillet with a large rimless plate and using oven mitts, quickly invert the tortilla onto the plate.
• If the skillet looks a bit dry add more olive oil and carefully slide the tortilla back into the skillet, uncooked side down.
• Shake the skillet slightly to make sure that the tortilla is straightened and push in the edges with the spatula.
• Reduce heat to very low.
• 'Cook until a toothpick inserted in the center comes out dry, 3-4 minutes.
• Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of any excess oil.
• Cool a little and then cut it into wedges.
• Serve warm or at room temperature.
• Que aproveche!