Tortilla Española

Ingredients:

1/3 Cup Extra- Virgin Olive Oil, plus 2 Tbsp
1 Kg Waxy Potatoes, peeled (Cut into slices 6 mm thick)
Sea Salt and Freshly Ground Black Pepper
1 Yellow Onion (Thinly Sliced)
1 Leek, White Part Only (Thinly Sliced)
6 Large Eggs

Method:

1. In a large frying pan over low heat, warm 1/2 cup olive oil. Add half of the potatoes, season with salt and pepper, and fry, turning occasionally, until the slices are tender but not browned, about 15 minutes. Using a slotted spatula or spoon, transfer the potatoes to a colander placed over a bowl. Repeat with the remaining potatoes. Leave the oil in the pan.

2. In another frying pan over medium heat, warm the 2 tablespoons olive oil. Add the onion and leek and cook, stirring often, until the onion is soft and leek is tender, about 12 minutes. Set aside to cool slightly.

3. In a large bowl, whisk the eggs until well blended, Using a slotted spoon, add the onion and leek. Fold in the cooked potatoes. let stand for 5 minutes to allow the potatoes to absorb some of the egg.

4. Rewarm the oil in the large frying pan over low heat. Pour in the onion-leek-potato-egg mixture. Cook until the bottom of omelet is set and golden brown, 8-10 minutes. Invert a large round platter on top of the pan, invert the pan and plate together, and lift off the pan. Slide the omelet back into the pan and return it to low heat. Cook until the second side is set, about 4 minutes.

5. Slide the tortilla onto a plate. Let it stand until slightly cooled, at least 10 minutes. Cut into wedges and serve hot or at room temperature. Garnish with tomato ketchup and enjoy!!