1 large onion, or two smaller ones white or yellow varieties
6-8 eggs depending on their size
olive oil
1 teaspoon kosher salt
How to make spanish frittata
Peel the potatoes, cut halve or quarter them if they’re very large, then cut them into thin but not paper-thin slices. Peel the onion and slice it thin.
Mix the eggs in a large bowl. Beat them until smooth. If you prefer the traditional method, fry the onions in enough olive oil to cover them. Continue to fry the potatoes for five minutes. Strain the vegetables from the oil and add them to the eggs.
You can also use the non-traditional method of cooking the onions. Cook them in a thin layer of olive oil on medium heat for five minutes while stirring constantly.
Continue to stir the potatoes until they are starting to crumble and have some browning around their edges. Stir in some water if the onions seem to be getting too brown before the potatoes have finished cooking. Once everything is done, mix the vegetables and eggs.
The cooking time for both methods should be around 20 minutes. To help the eggs cook, continue to stir the vegetables and eggs. Add the salt. Mix the ingredients in a heated omelet pan on medium heat. I use an 8-inch Teflon skillet to cook the vegetables.
This dish is almost impossible to cook in any other pan than a nonstick. After you have poured the mixture into the pan, turn the heat down to low. Cook the omelet until it seems 2/3-3/4 cooked. You can check this by shaking the pan to see if the omelet is jigging.
Place a large plate over the pan. Turn the entire assembly upside down and allow the omelet to fall onto the plate. Place the omelet on the plate, raw side down, and return the pan to the heating.
Cook the omelet until it is cooked through. Turn the omelet out onto a plate or cutting board. Let the omelet cool completely before I eat it.