SPANISH POTATO OMELETTE

tortilla de Patatas (Spanish Potato Omelet)

6 large Yukon gold potatoes

2 sliced onions

5-6 eggs

Olive Oil

Salt

Chorizo

1. Peel and slice potatoes into thin rounds; slice onion into thin pieces. Wash both in cold water and pat dry; set aside.

2. Heat 1 cup of olive oil over medium-low heat in a deep frying pan. Add the onions and potatoes and stir gently for 5 minutes. Then add the chorizo and cook another 5 minutes.

The mixture should be a little brown, and soft.

3. Drain mixture into a large bowl and reserve olive oil; set aside.

4. In small bowl, beat 6 eggs with 1 tsp of salt. Pour beaten eggs over potatoes mixture to let it sit for 10 minutes to thicken .

5. Add 1 tablespoon of reserved oil to a frying pan over medium-high heat and add potato-egg mixture. When eggs are set, turn omelet over onto a plate; add a bit more oil to pan, and slide the omelet back into the pan to finish cooking the other side. Slide onto plate and serve warm , to eat, slice like a pie.