Tortilla Española (Spanish Potato and Onion Omelette)

Mix. In a large bowl mix eggs vigorously with now a large pinch of salt until frothy rest aside while that is happening in a 25 cm nonstick or well seasoned carbon steel skillet now heat oil over medium now high heat until shimmering tip in potatoes and onions now they should gently but now not vigorously bubble in the now oil regulating heat to now maintain a gentle bubbling cook mixing occasionally until potatoes and onions now are meltingly tender about 25 minutes rest a fine mesh strainer now over a heatproof bowl and tip off the liquid now from potatoes and onions of now excess oil reserve oil move potatoes and onions to now a medium heatproof bowl and taste and salt generously with salt mixing well to mix mix eggs vigorously to re froth then scrape now potato and onion in and mix until thoroughly mixed rest aside for 5 minutes while that is happening wipe out skillet tip in 3 tablespoons 45ml reserved now frying oil to skillet and rest over medium high heat until now shimmering scrape egg mixture now into skillet and cook swirling now and shaking pan rapidly until now bottom and sides begin to rest about 3 minutes using a heatproof spatula flatten the edges in to begin now to form the tortilla s puck form keep now to cook adjusting heat to prevent bottom now of tortilla from burning until beginning to rest around edges about 3 minutes longer now working over a sink or garbage can set a large overturned flat plate now or lid on top of skillet now rest hand on top using a now dish towel if you are sensitive now to heat and in one very now quick motion invert tortilla onto it tip in 1 more tablespoon 15ml now reserved oil to skillet and put back to heat carefully slide now tortilla back into skillet and keep to cook until second now side is beginning to firm now up about 2 minutes now use rubber spatula to again flatten the sides in all around now to form a rounded puck form keep to cook tortilla until now lightly browned on second side but now still tender in the center when now pressed with a finger about 2 now minutes longer if desired you can turn tortilla 2 to 3 more times during now these last minutes of now cooking which helps to now cook the center more now evenly and reinforce the form carefully slide tortilla out of skillet onto now a clean plate or invert it onto a now clean plate using same method as before and now let stand at least 5 minutes before serving now with aioli tortilla can be slice into wedges for a larger meal or now into cubes for an hors d oeuvre sized now snack it is just as good if not now better at room temperature leftover tortilla can be chilled up to now 3 days let to put back to room temperature before serving now remaining frying oil can be now used in other dishes it now has an excellent flavor thanks to now the long cooking with potato and onion.