Spanish Style Tortilla

One of my favorite food memories from Spain was their well-known tortillas, which are like omelettes with onion and potatoes inside. A typical way to prepare them would be to saute thinly sliced Yukon Gold or russet potatoes along with a lesser amount of sweet onion slices. Use plenty of olive oil for this!

When the potatoes are a bit softer, stir some eggs up in a bowl, season with salt, and add enough eggs to the pan to cover the potatoes well, and then let the pan do the work. Later you'll need to flip it using a plate on top of the pan; it takes a bit of practice but becomes easy enough after 1-2 tries. Add more oil underneath the tortilla if needed, and keep the tortilla solid without burning it (med to low heat is good here). Add cheese if desired; cheddar, goat cheese, or gruyere would probably pair well. Serve by itself or create a small sandwich with it using French bread, which is how you'll see it served for lunches or snacks in Spain, at least in the Basque area where I was staying at the time.