(by Désirée Willmes)
5 medium/big potatoes (russet or Yukon gold), peeled
salt to taste (approximately 1 1/2 - 2 t.)
1 big yellow onion (Mom prefers sweet onion)
2 - 3 c. olive oil
6 eggs, beaten
Cut the potatoes about 1/8 inch thick.
Put them in a bowl and toss with salt.
Cut the onion in half and then slice it into fine rings.
Using a deep non-stick frying pan, add the olive oil over high heat, then lower it to medium.
Add the onions and sauce for 1 minute.
Add the potato slices. The olive oil should almost cover the potatoes and onions, which should cook slowly but not brown, absorbing a fair amount of oil.
Turn gently every few minutes until potatoes are tender.
Drain in a colander, reserving the cooking oil.
When the potatoes mixture has cooled a bit, toss them with the eggs, and let them soak for 5 minutes.
Clean the frying pan with paper towel, put it back on the stove over medium heat, and use some of the reserved olive oil to coat the pan.
Carefully pour the warm mixture into the pan, and let it cook.
When you see the edges of the tortilla firm up, use a rubber spatula around the edges to let the uncooked part slide to the bottom of the pan.
Lift slightly with a spatula, and when the bottom is lightly browned, carefully cover the pan with a large plate or cutting board.
With one hand on the pan´s handle and the other one over the plate, flip the pan.
(This maneuver is to be carried out over the kitchen sink.)
Slide the omelette back into the pan, uncooked side down, and cook for another 3 - 4 minutes, loosening the edges with the rubber spatula.
Slide onto a serving plate and serve it warm or at room temperature.
(Read Mother's Day on Lockdown, the story that accompanies this recipe.)