Tapas
Instructions
In a non stick skillet, heat 2 tablespoons of the olive oil. Add onions, potatoes and bell pepper; cook over medium-low heat until softened, about 10 minutes. Remove from pan, let cool slightly. Meanwhile, lightly beat eggs with salt and pepper. Add potato onion mixture to eggs, mix well.
Wipe skillet and heat remaining olive oil. Add egg mixture. Stir once, let set, loosen sides with a spatula. Turn heat to low, cover and slowly cook until firm, about 15-20 minutes. This slow cooking is the trick to a real Spanish Tortilla, so dont rush it.
To cook the other side, you can just pop it under the broiler like they do in Italy, or place a large plate or flat cover over the skillet. In one motion flip the tortilla on to the plate and slide it back into the skillet. Cook 5 additional minutes. Serve with a salad or as part of a Tapas menu.
