Tortilla Espaola by Divya Gugnani

Slice each peeled potato in half, then with the flat side down, slice into 1/8" thin pieces.

Peel the onion and dice into 1/4" pieces.

Combine potatoes and onions in a large bowl and season to taste with salt and pepper.

Heat the olive oil over medium-high heat in a heavy, nonstick skillet. Once the oil is hot, add the potatoes and onions and saut until tender.

With a slotted spoon, remove the cooked potatoes and onions and place in a colander to drain, making sure to reserve excess oil. Allow to cool slightly.

Crack the eggs into a large bowl and whisk together. Add the cooked potato mixture and mix with a spoon.

Add 1 tbsp. of reserved olive oil back into the skillet over medium heat. Pour in the egg and potato mixture.

Allow to cook until the edges start to peel away from the skillet. When the bottom of the omelet has browned (check by lifting with a spatula), flip over by placing a dinner plate over the skillet and inverting it.

Cook on other side for 2-3 minutes, or until browned.

. To serve, slide out of the skillet onto a serving platter and slice into pieces. Serve with sliced baguette. Photo courtesy of eatdrinkandtravel.com<