Tortilla de Patatas (Spanish Omelette)

Another favorite from my time in Spain. When we had a non-stick skillet these were so pretty and easy to make. But now that we switched our non-stick skillet for a caste iron the tortillas were kind of a mess. I don't think I can do these again until we get a non-stick pan!

2-3 large Potatoes

6 Eggs

Onion

Fresh Mint

Sea Salt

Olive Oil

Peel and cut the potatoes into bite size pieces-not too thin.

Sprinkle with salt.

Warm olive oil in a frying pan and saute salted potatoes until they start to cook. Chop onion into small pieces and fold into the potato mixture. Continue sauteing potatoes, adding more oil as needed to keep the potatoes loose.

Whisk the eggs in a bowl, add a few sprigs of fresh mint. Whip the eggs until fluffy and add a pinch of salt.

Pour the egg mixture over potatoes and cook over low heat.

When the eggs start to gel at the top, put a plate on top of the skillet.

Flip the mixture onto a plate. (This is the tricky part!) The tortilla should be on the plate with the uncooked side face down. Slide the eggs back into the pan, with the uncooked side facing the pan. Continue to cook until tortilla is browned.

Place the tortilla on a plate and cover with foil. I typically have the tortilla served room temperature, cut into small portions before serving.