SPANISH POTATO OMELET (TORTILLA ESPANOLA)

2 pounds mature baking potatoes
1/2 cup olive oil
2 tablespoons chopped onion
1 teaspoon salt, divided use
6 eggs
Bread (for serving)

Peel potatoes and slice thinly (about 3/16 inch). They can be prepared 2 or 3 hours in advance and left in a bowl of cold water. Before proceeding with recipe, drain potatoes and pat dry.

Heal oil in a 10-inch nonstick skillet over medium heat. Add the sliced potatoes and turn them in the oil. Let them cook very slowly in the oil, without browning, turning frequently, for 15 minutes.

Add the onions and 1/2 teaspoon of salt to the potatoes. Continue to cook until potatoes are fork-tender, 10 to 15 minutes more.

Beat the eggs in a mixing bowl with the remaining salt.

When potatoes are cooked, cover the skillet with a plate and tip the skillet to drain excess oil into a small, heatproof bowl. Combine the potatoes with the eggs in the mixing bowl.

Return a little of the reserved oil to the skillet and pour in the potato-egg mixture. Cook over medium heat until set, without letting the omelet get too brown on the bottom, about 5 minutes.

Place a flat plate on top, hold it tightly and invert the omelet onto the plate. Add a little more of the reserved oil to the pan and slide the omelet back in to cook on the reverse side, about 4 minutes. Slide out onto a serving plate. Serve hot or at room temperature.

TO SERVE AS A TAPA:
Cut the omelet into 11/2-inch squares and spear them with toothpicks. Serve with a slice of baguette.

FOR LUNCH SERVINGS:
Cut the omelet into 8 wedges.

Makes about 30 (1 1/2-inch) pieces
Source: My Kitchen in Spain by Janet Mendel