Tortilla de patatas holgazana (Lazy Potato Omelet)
Try serving with chopped tomatoes dressed in olive oil and an aioli on the side.
Serves 4
1½ lbs. potatoes (4 to 5), peeled
5 large eggs
4 to 5 Tbsp. extra virgin olive oil
sea salt
Cut the potatoes into medium-thick slices. Place the potatoes in a microwave-safe bowl (with a lid). Add olive oil and salt. Cover. Cook for about 20 minutes on high, stopping midway to stir the potatoes with a wooden spoon. Cool.
Beat the eggs in a ceramic or plastic bowl. Add the cooled potatoes. Let the potatoes infuse in the beaten eggs (the longer the better, but 15 minutes should be enough).
Lightly grease a medium, non-stick frying pan with extra-virgin olive oil and place over medium-high heat. After a couple of minutes, carefully pour in the potato-egg mix. Use a wooden spoon to push down the edges. Shake the pan lightly several times. After a minute or two, cover the pan with a plate or pan lid, and turn the tortilla. Press down the edges and let cook for another couple of minutes until golden on both sides.
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