I spent an afternoon at the Escuela de Cocina Cayena in Madrid (a Cooking School)
They offer great cooking classes to learn how to make Spanish cuisine. I took the course in tapas and one of the recipes was for the classic Spanish Potato Omelet. They have a delicious yellow potato in Spain called Mona Lisa, that I have never found in the states. The closest would be Yukon Gold or Red Potatoes. The classes are easy to do, and everyone enjoys the finished product at the end of the class!
Tortilla de Patatas (Spanish Potato Omelet)
6 large Yukon gold potatoes (in Spain they use “Mona Lisa Potatoes”)
2 red onions
Peel and slice potatoes into thin rounds; slice onion into thin pieces. Wash both in cold water and pat dry; set aside.
Heat 1 ½ cups olive oil over medium-low heat in a deep frying pan. Add the onions and potatoes and stir gently for 5 minutes. The mixture should not brown, just soften.
Drain mixture into a large bowl and reserve olive oil; set aside.
In small bowl, beat 5 eggs with 1 tsp of sea salt. Pour beaten eggs over potatoes mixture to cover completely. Add additional beaten egg if necessary.
Add 1 tablespoon of reserved oil to a frying pan over medium-high heat and add potato-egg mixture. When eggs are set, turn omelet over onto a plate; add a bit more oil to pan, and slide the omelet back into the pan to finish cooking the other side. Slide onto plate and serve warm or at room temperature.