Spanish Potato Tortilla

How to prepare spanish potato tortilla

1. Slice the potatoes thinly (not quite as thin as for chips, but thin). If using onion, slice it equally thin.
2. Heat the oil and when warm, add the potatoes, onion and lemon zest. There should be enough oil to cover the potatoes. "Simmer" everything over medium-low heat for 15-20 minutes, until the potatoes are cooked. The oil should not be hot because now we're just poaching the potatoes, not frying them.
3. Drain the potatoes in a sieve and let them drain off the oil.
   * the oil used for the potatoes can be reused, don't throw it away.
4. Beat the eggs with salt and pepper. Add more salt because the potatoes will be added to the mixture.
5. Add the potatoes to the eggs and mix well.
6. Heat 1-2 tablespoons of oil (from the one used for potatoes) in a 25 cm diameter frying pan.
8. Add the egg and potato mixture to the pan. Cook the omelette over low heat for 5 minutes, until nicely browned on the bottom.
9. Place a wide plate over the pan and with a confident movement flip the omelette onto it.
10. Put the pan back on the heat and heat 1 tablespoon of oil. Let the omelette "slide" from the plate into the pan. Fry on the second side, also over low heat for 5-7 minutes (depending on how you like your eggs done). You can poke the omelette a bit with a knife to see how it is in the center.
11. Flip the omelette onto a plate and cut it into 4 (if for breakfast) or into cubes when it has cooled a bit (if serving as an appetizer). It's good warm or cold.

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