Heat the oil in a 10-inch non-stick or well seasoned skillet over medium heat. Don't use a cast iron pan, because it's too heavy for the flipping operation. Add the potatoes and turn them in the oil. Let them cook very slowly in the oil, without browning, turning frequently.
When they are partially cooked after 10 to 15 minutes, add the chopped onion and sprinkle with 1/2 teaspoon of the salt.Continue cooking until the potatoes are tender, 20-30 minutes total.
Beat the eggs in a bowl with the remaining 1/2 teaspoon of salt. When the potatoes are tender, put a plate over the pan and drain off any excess oil into a small bowl. Add the potatoes to the beaten eggs and combine well.
Return a little of the reserved oil to the skillet and pour in the potato-egg mixture. Cook over medium heat until set, without letting the omelet getting too brown on the bottom, about 5 minutes. Shake the skillet to keep the tortilla from sticking.
Place a flat lid or plate over the skillet, hold it tightly, and invert the torilla onto the plate. Add a little more of the reserved oil to the pan, if necessary, and slide the tortilla back in to cook on the reverse side. , about 3 minutes more. Slide out onto a serving plate.
In tapas bars, tortilla is served at room temperature, cut into squares, and speared with toothpicks.
|... an excerpt of:
"My Kitchen in Spain" (Harper Collins)
click on the cover to see it at Amazon.com