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Potato Omelette (Tortilla Española)

Unlike most omelettes, a tortilla española is served at room temperature. It is the classic tapa,

prepared all over Spain, but reputed to be best in La Mancha, a forbidding land of parched earth

and aging windmills.

1/2 cup plus 2 to 3 Tbs. olive oil

2 lb. baking potatoes, peeled and sliced 1/4

inch thick

Salt and freshly ground pepper, to taste

2 yellow onions, thinly sliced

6 eggs

2 to 4 oz. serrano ham, diced (optional)

1 large red bell pepper, roasted, peeled,

seeded and cut into strips (optional)

Chopped fresh flat-leaf parsley for garnish

In a large nonstick fry pan over low heat, warm the 1/2 cup olive oil. Add half of the potato slices

and fry, turning occasionally, until tender but not browned, 15 to 20 minutes. Transfer to a plate

and season with salt and pepper. Repeat with the remaining potato slices. Leave the oil in the pan.

In another fry pan over medium heat, warm the 2 to 3 Tbs. olive oil. Add the onions and fry until soft

and golden, about 15 minutes. Remove from the heat and let cool a bit.

In a large bowl, whisk the eggs until blended. Mix in the onions, ham and bell pepper. Season with

salt and pepper. Fold in the potatoes.

Heat the oil remaining in the large pan over low heat and pour in the egg mixture. Cook until the

bottom is set and golden, 8 to 10 minutes. Invert a plate on top of the pan, invert the pan and plate

together, and lift off the pan. Slide the omelette back into the pan and return to low heat. Cook until

the other side is set, about 4 minutes. Slide the omelette onto a plate, garnish with parsley and

cut into wedges. Serves 6 to 8.

Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein

(Time-Life Books, 2000).