Tortilla de Papas
3 1⁄2 pounds potatoes, peeled, quartered and thinly sliced1⁄2 c. plus 1 Tb. good olive oil
1 Tb. coarse salt
1 very large onion, peeled and thinly sliced
8 large eggs
Heat 1⁄2 c. of oil in a 12-inch skillet. Add the potato slices and toss gently to coat with oil. Cook, covered, over medium heat, stirring occasionally about 15 minutes.
Stir in the salt and onion slices, cover again and cook until onions are soft and potatoes are fully cooked but not falling apart. Remove from heat and put onions and potatoes in a bowl. Cool.
In a separate bowl beat the eggs. Add to the potatoes and onions and mix.
Heat remaining oil in a 10 1⁄2 inch skillet(cast iron is best), until just before it smokes. Pour in the potato and egg mixture and allow it to set for 2 minutes.
Reduce heat to very low and cook until set, about 15 minutes. Place a large pan cover over the skillet and carefully flip the tortilla over on it and slide it back into the skillet. Cook until set. Press your fingertip over the top to check. It should feel firm.
Place warm serving plate over the skillet and flip the tortilla onto it. Serve small slices hot or cold with lots of fresh salsa.
