Enjoy the Simple Things - Tortilla de Patatas Española (Spanish Potato Omelette)

Directions

1. The 4 main points for a delicious Tortilla are: 1) A GOOD extra virgin olive oil is the key to a fabulous tasting Tortilla. 2) DO NOT WASH the potatoes - cut potatoes and cook them immediately. 3) POACH the potatoes, not fry - you want white cooked potatoes, not golden crisps. 4) A SMALL & DEEP skillet is a must - the higher the Tortilla the better because it keeps its moisture. It should be at least 1.5 inches (4cm) high.
2. You need: 1 non-stick skillet (Omelette Pan) - no more than 8 inch (20cm) diameter / minimum 2 inch (5 cm) deep
3. Warm olive oil in skillet over LOW heat.
4. Peel potatoes and cut in four lengthwise. Slice each quarter thinly. Don't wash or dry the potatoes, leave them as they are.
5. POACH (not fry) the sliced potatoes in the warm olive oil over low heat, nudging them once in awhile so they cook evenly. When potatoes start to look transparent, around 10 to 12 minutes, add the sliced onion and mix. Continue poaching over LOW heat for another 12 minutes or until potatoes are tender (but not falling apart).
6. Add a pinch of salt, mix and drain the poached potatoes and onion on a colander over a heat proof bowl or pan and allow to cool for 5 minutes. Note: The drained Olive Oil is perfectly re-usable for cooking.
7. Beat the eggs and season them with salt. Add the cooled drained potatoes/onion and mix.
8. Put a skillet over medium/high heat and add a little olive oil from the drained oil (used to poach the potatoes). When the oil is medium/hot pour the egg and potato mixture in. Cook over medium/low heat, moving the skillet around so the egg and potatoes distribute evenly. With a spatula, tuck in the borders, rounding the sides of the Tortilla, to get the typical rounded shape of the sides.
9. When the top is set, the bottom should be golden brown - more or less 3 to 4 minutes. Put a flat plate or flat pan lid on top of the skillet and, holding with both hands, invert the skillet over the plate or lid. Carefully slide the Tortilla back into the skillet to cook the other side, always on medium/low heat. Tuck in the sides again for that typical round look and cook another 3 to 4 minutes.
10. Slide the Tortilla on a serving plate and serve in wedges or cut in cubes, either hot, cold or at room temperature.
11. Tortilla keeps well for up to 1 day in fridge, covered with cling film.
12. Enjoy with a glass of Sangria or a cold beer!
13. Adding extra ingredients: The extra ingredients are added a couple of minutes before the end of cooking the potatoes and onion, depending on the cooking time of the ingredient. Say you want to add chorizo, pepper and a little rosemary. Cook the potatoes, then add the onion as per the recipe. Two minutes before the end of the cooking time, add the chorizo, preferably sheddred, so it's easier to cut the Tortilla. When you beat the eggs, add the pepper and rosemary to the eggs. When the potatoes have strained and cooled, add them to the eggs and proceed as normal. If the ingredient cooks quickly, sauté it with the potatoes the last minute, to mix the flavors. If it's a vegetable that needs more cooking time, pre-cook or roast it and add it to the eggs with the potatoes. Use your judgment!