Spanish Tortilla Recipe

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1. 1Step 1: Cut the peeled potatoes in half crosswise. Set them cut-side down on the cutting board and cut them into 1/8-inch-thick slices. Cut the onion in half through the root. Remove the outer layer. Set the onion halves cut-side down and cut into 1/8-inch-thick half-moon slices.
2. 2Step 2: Heat the olive oil in an 8- or 9-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the potatoes and onions to the pan. Reduce the heat to low and cook for 20 minutes, stirring occasionally, until the potatoes are tender when pricked with the tip of a knife. Use a slotted spoon to remove the potatoes and onions from the oil to a plate, or set a heat-safe strainer over a heat-safe bowl and drain the potatoes. Reserve the olive oil as you will need it later.
3. 3Step 3: In a mixing bowl, whisk the eggs, sweet Spanish paprika, and salt. Add the potatoes to the egg mixture and mix gently.
4. 4Step 4: In the pan, heat 2 tablespoons of the reserved olive oil over medium heat until shimmering. Add the egg and potato mixture and cook for 3 to 4 minutes, until the eggs set at the bottom. To prevent sticking, shake and swirl the pan occasionally or run a rubber spatula between the omelet and the pan.
5. 5Step 5: Set a plate larger than the diameter of the pan over the top of the pan. Quickly but carefully flip the pan over, inverting the omelet onto the plate. Add another tablespoon of oil to the skillet. Gently slide the omelet back into the pan, uncooked side down. Cook for 3 to 4 minutes or until just set. For neater edges, run a rubber spatula around the edges of the omelet a few times while it cooks.
6. 6Step 6: Turn the omelet out onto a plate. Serve warm or at room temperature.