Tortilla Espanola (Spanish Omelet) 

Makes 4 – 6-Servings
Hands on time: 20 minutes
Total preparation time: 40 minutes

5 tablespoons extra-virgin olive oil, divided
1 large onion, sliced
3 potatoes
Kosher salt
1 cup dry white wine
5 large eggs

Place a medium size sauce pan, filled with salted water on the stovetop to boil. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion to the skillet and cook, stirring occasionally, until the onion is brown and tender, about 15 minutes. Peel and dice the potatoes. Place the potatoes in the boiling water and cook for 5 minutes and then drain.

When the onion is browned, add the wine and cook, stirring, for a few minutes. Transfer the onions to a large mixing bowl. Crack the eggs into the bowl with the onions. Add the potatoes and mix the ingredients together. Season with salt. Add 2 to 3 more tablesppoons of olive oil to the skillet. Pour in the egg mixture, and let cook for 3 to 4 minutes. When the eggs start to firm up, place a plate over the pan and flip the omelette out of the skillet. Then, carefully the slide the omelette back into the skillet to continue cooking. Continue this process of flipping the omelette out onto the plate and back into the pan two to three more times, to cook the omelete evenly. The omelette is done, when it’s golden and when you insert a knife into the center of it and it comes out clean.