Tortilla de patatas a la espanola

MAKES 6 SERVINGS

2 1/4 cups sunflower oil

2 1/4 pounds potatoes, halved lengthwise and thinly sliced

Salt

8 eggs

2 tablespoons of olive oil

Heat the sunflower oil in a skillet. Add the potato slices and cook, stirring occasionally, until softened and lightly browned. Season with salt, remove from the skillet and drain well. Beat the eggs vigorously with a pinch of salt in a large bowl for 1 minute. Add the potato slices and stir with a fork. Heat the olive oil in a large skillet. Pour in the egg mixture and cook, gently shaking the skillet occasionally, until the underside is set and lightly browned. Invert the omelet onto the pan lid or a plate, then gently slide it back into the skillet, cooked side up. Cook, gently shaking the skillet occasionally, until the underside is set and golden brown. Serve immediately.

From 1080 Recipes by Simone and Ines Ortega