SPANISH OMELETTE (PATATA TORTILLA)

Serves: 8

3 large potatoes, preferably Monalisa, Kennebec or Yukon gold, peeled

3 tbsp (45 ml) extra-virgin olive oil, plus more if needed

2 onions, thinly sliced

2 tsp (10 ml) kosher salt, plus more as needed

1 cup (250 ml) sunflower or vegetable oil

10 large eggs

1. Halve the potatoes lengthwise and then cut each half lengthwise into quarters. Chop into pieces about 1/2 inch (1.5 cm) thick; you should have about 4 cups (1 L). See notes. Put the potatoes in a bowl, add water to cover and set aside.

2. In a small sauté pan, heat 2 tbsp (30 ml) of the olive oil over high heat. Add the onions and sprinkle with 1/2 tsp (2.5 ml) of the salt.

3. Lower the heat to medium and cook, stirring occasionally, for about 40 minutes, until the onions are totally soft and have taken on a deep golden colour. Remove from the heat and set aside.

4. Meanwhile, in a separate medium skillet, heat the sunflower oil over medium heat to about 250 F (120 C). Drain the potatoes and pat them dry. To test the oil, drop in a piece of potato; if it begins to bubble and sizzle, the oil is ready.

5. Fry the potatoes for about 15 minutes or until a knife inserted into a larger piece comes out easily.

6. Use a slotted spoon to remove the potatoes from the oil. Sprinkle them with 1/2 tsp (2.5 ml) of the salt.

7. In a large bowl, beat the eggs with the remaining 1 tsp (5 ml) salt. Add the onions and potatoes, and stir to combine.

8. Heat a perfectly clean 10-inch (25-cm) non-stick skillet over high heat. (The bigger the stove burner, the more evenly the tortilla will cook, so use your largest burner.)

9. Coat the skillet with the remaining 1 tbsp (15 ml) olive oil. Add the egg-potato mixture and immediately lower the heat to medium.

10. Stir quickly a few times, scraping along the bottom with a silicone spatula, then leave the skillet untouched, allowing the egg to cook.

11. Move the spatula around the sides of the pan, slipping it under the omelette and loosening any stubborn stuck parts very gingerly, in an attempt to ensure the omelette is not adhering to any part of the skillet’s surface.

12. Cook for about 4 minutes, until the edges are fully cooked but the centre is still a bit liquid.

13. Place a round plate with a diameter larger than the pan’s upside down on the top of the pan.

14. With one hand on the plate and one hand holding the pan, quickly flip the pan and plate together in one motion so that the tortilla is on the plate.

15. If the pan has any pieces stuck to it, quickly clean it and coat it with a bit more oil. Return the pan to the heat and slide the omelette back into the pan. Tuck the edges under with your spatula and cook for 3 minutes more.

16. Slide the omelette onto a clean, dry plate and let rest for 5 minutes before slicing into 8 wedges and serving.

Notes: The shape of the cut potato is a highly personal preference. Some people like an irregular shape; to get it, insert a knife about 1/2 inch (1.5 cm) into a peeled potato and then rotate and lift the knife, breaking off an irregularly shaped piece. Rotate the potato slightly and repeat. Others prefer thin, round slices.

The choice of pan is key. It should be a 10-inch (25-cm) nonstick skillet, with its non-stick properties fully intact.