Spanish Tortilla Recipe

So, I've told Elvira that I would like to learn how to cook some traditional Spanish dishes.

My first lesson was the Spanish tortilla or omelette. 

Here is a list of the ingredients:

-Between 4 and 6 eggs depending on the size of the sauce pan.

-Enough potatoes to fill sauce pan.

-Onions for additional flavor.

-Lots of olive oil.

Here is the recipe:

-Slice the potatoes, as if you were to be making scalloped potatoes.

-Next, slice about half of an onion. The onion is really only added for additional flavor; the amount of onion in the tortilla is at your discretion.

-Next, pour a great deal of olive oil and a little salt into the sauce pan. You will want the olive oil to be about a centimeter in depth.

-Add the potatoes and the onions to the olive oil and put the sauce pan on a lower temperature heat.

-The potatoes and onions may need to cook for 15 minutes or more. You want the potatoes and onions to be completely cooked and soft. Not al dente, but not mushy.

-While this is cooking, crack the eggs into a bowl and beat them until the whites and the yolks have mixed. (You will want to use enough eggs so that they cover the potatoes.) Additional salt should be added at this time as well.

-After the potatoes and onions have cooked, put them in the bowl with the eggs and mix them a little. There should be excess olive oil in the sauce pan. Put some of it in a new sauce pan, and the rest can be discarded.

-Begin heating the new sauce pan with its layer of olive oil. Then pour the egg-onion-potato mixture into the sauce pan.

-You will was to let it cook on this side for a few minutes few before you flip the tortilla. The outside should be a nice brown-yellow. Once the first side of the tortilla has congealed, use a plate to flip the tortilla and then begin cooking the other side. You may need to do this a couple times to make sure the entire omelette is thoroughly cooked, but not burned.

-Once finished, let the tortilla cool for awhile and then it is ready to eat.