Tortilla Española

Tortilla Española(Adapted from CL)

3 pounds russet potatoes
2 cups thinly sliced sweet onion
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
4 large eggs

Preheat oven to 350

Peel and thinly cut potatoes into 1/8 to 1/4" slices

Lightly coat a large roasting pan with cooking spray, add the potato and onion . Drizzle with 1 tablespoon plus 2 teaspoons oil and 1/2 teaspoon salt. Toss well. Bake for about 1 hour or until potatoes are tender, stirring occasionally to prevent sticking.

In a large bowl, whisk together the eggs and 1/4 teaspoon salt. Stir in potato mixture and let stand 10 minutes. Heat 1 teaspoon oil in an 8" nonstick skillet over medium heat. Carefully pour potato mixture into pan - this will fill it up almost to the top. Cook 7 minutes or until almost set, shaking the pan carefully every couple minutes.

Place a plate upside down on top of omelet and invert onto plate. Carefully slide omelet cooked side up back into the pan and cook 3 minutes or until set, gently shaking the pan occasionally. Loosen the omelet with a thin spatula and gently slide omelet onto a plate. Let cool - best when served around room temperature.