Spanish Potato Omelet (Tortilla Española)

In Spain, tortilla refers to a savory round based on potatoes or eggs, not the Mexican flatbread of flour or corn.

3/4 cup olive oil
4 medium potatoes, pared and cut into 1/8-inch slices
1 medium onion, cut into 1/8-inch slices
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in 10-inch nonstick skillet until hot.
Layer potato and onion slices alternately in skillet.
Cook over medium-low heat, turning frequently, until potatoes are tender but not brown, about 12 minutes.
Remove potatoes and onion with slotted spoon; drain, reserving 3 tablespoons oil in skillet.

Beat eggs, 1/4 teaspoon of the salt and the pepper in large bowl; gently stir in potatoes and onion.
Sprinkle remaining salt over potatoes.

Heat oil in skillet until hot; pour egg and potato mixture into skillet.
Cook uncovered over medium-low heat until potatoes begin to brown on bottom and edge of omelet is firm (center will be wet), about 7 minutes.

Shake pan occasionally to prevent omelet from sticking.
Place large plate over skillet; invert omelet on plate.
Slide omelet back into skillet.
Continue to cook over medium-low heat until eggs are set and potatoes are golden brown, about 2 minutes longer.
Turn onto serving plate; cut into wedges to serve.

Yields 4 servings.