Tortilla

A Spanish tortilla can also be made with potato (for 6 eggs I use about a pound, but you can adjust it to taste). Slice the potatoes thinly, add salt and pepper, and cook them in olive oil with a thinly-sliced medium onion until they are soft (I put a cover on the pan so that the steam can help cook them quicker). Let it cool and mix it with the eggs and then cook it over low heat until it sets.

PS drain and reuse the oil and you only need to leave a little bit when you return the mix to the frying pan. I also sometimes do add ins and I serve with creme fraiche (nata fresca, although my friends think I am crazy to mess with tradition). Also there is a huge debate here whether to use onions or not, but you have to do what your abuela says.

I live in Valencia and this is how you make a tortilla. Thinly slice two sweet onions and two large potatoes.In a large skillet, heat olive oil halfway up the pan. Add the onions and cook until caramelized. Then add the potatoes (peel them, quarter them and slice thinly) cook until done. In the mean time crack 5-6 eggs into a large bowl. Using a large slotted spoon, put potatoes/onions in bowl. Gently mix (do not scramble), cover for 15 minutes then cook on each side. I use a plate to flip