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Traditional Spanish tortilla is just eggs, onion, olive oil and salt. Some yummy optional additions are 1/4C shredded cheese; 1/2t thyme; 1/2t oregano, or some braising greens DIRECTIONS 1) Heat 1/4C olive oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and a pinch of salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook potatoes, turning frequently, until tender, about 20 minutes. 2) While potatoes are cooking whisk together eggs, pepper and salt. 4) Once potatoes are cooked, add 2T olive oil to pan.Then add egg mixture to pan and spread in an even layer. Cover and let cook over low heat for 5-8 minutes, gently shaking pan occasionally to prevent sticking. While simmering, preheat broiler to high. 5) Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes. 6) Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 10 minutes before serving.
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