The classic spanish tapa before Bobby Flay. In keeping with the tapas theme, I made this simple and delicious omelette with the crab infused olive oil left over from our Dungeness al ajillo feast earlier this week. If you can find it, try garnishing with a bit of coarse ground truffled salt. You can of course, use basic olive oil and sea salt with great success.

Tortilla Española

five or six medium sized gold potatoes, peeled and sliced into 1/8″ rounds
1/2 c. olive oil
1/2 c. yellow onion, diced
4 large galic cloves, minced
5 large eggs, beaten until fluffy

Rinse the potato slices carefully in a colander to remove the surface starch, then salt generously, tossing to coat. Let stand for five minutes, then shake out the excess water.

In a 10″ cast iron skillet, heat the oil over med high heat, then add the potato slices one by one to individually coat each with the oil. Reduce the heat to med and cook 5-10 minutes, carefully flipping the potatoes as you go so they cook evenly. Add in the onion and garlic and cook a few more minutes to soften, then remove the mixture, drain, and toss with the beaten eggs to coat.

Pour the potato and egg mixture back into your hot skillet (add a teaspoon of oil if necessary), and cook the omelette, covered, for five to seven minutes or until mostly set. Now flip the omelette. First loosen around the edges with a knife, then using a large plate, carefully remove the omlette by inverting the skillet onto the your plate. Add a scant amount of oil back to the skillet and slide the omelette back in, uncooked side down. Cook an additional three to five minutes and remove as before. Let cool before slicing. Garnish individual slices with a bit of coarse ground sea salt.