Spanish-Style Potato Omelette (Tortilla Espanola)

I would normally wait to post a blog until at least a few hours after making something. I have things to do, such as clearing the table off or doing dishes. Eventually, I'll get around to making the post...

Not so today. I have forsaken everything else to get this message out to the masses. This is the best Spanish tortilla I have ever made. It is also the best one I have ever eaten. In Spain, or wherever. If you have olive oil, eggs, a potato and an onion you can be off to the races with this one.

I will add my normal Spanish food disclaimer and say that, yes, some smoked Spanish paprika brings this to a whole new level. MAKE THIS NOW.

2 ¼ cups Spanish extra-virgin olive oil
1 lb. Idaho potatoes, peeled, quartered, and thinly sliced (about 4 cups)
2 teaspoons salt
1 Spanish onion, peeled and sliced (about 1 cup)
6 large eggs

Heat 2 cups of the olive oil in a saute pan over a medium flame. You'll know the oil is hot enough for frying (275 degrees) when a chunk of potato dropped in the oil jumps a little. Once the oil is hot enough, add the potato slices and fry on both sides until they are lightly browned and the edges are slightly crisp. This should take 10 minutes. Remove the pan from the heat and strain the potatoes, reserving the oil. Season the potatoes with 1/2 teaspoon of the salt, and set aside.

In another saute pan, heat all but 3 tablespoons of the reserved potato-cooking oil over a medium-low flame. Add the onion slices and cook until slightly browned, being careful not to burn them, around 8 minutes. Strain the onions and reserve.

Break the eggs into a mixing bowl and whisk them vigorously 3 or 4 times. The eggs should still keep much of their thick, gelatinous consistency. Add the potatoes and onions, plus the remaining 1 1/2 teaspoons of salt, and whisk together. Add the 3 tablespoons of reserved potato-cooking oil to a 6-inch saute pan, and place over a medium flame. When the oil begins to smoke slightly, add the egg mixture to the pan. As you pour in the eggs, shake the pan vigorously for 10 or 15 seconds to make sure the-eggs come together. Then cook for 30 seconds without shaking. Lower the heat and continue to cook for a few minutes. Flip the tortilla when the edges are cooked but the center is still wobbly. Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 1/4 cup of fresh oil. Return the tortilla to the pan by sliding it back in, raw side down. Continue cooking for another 60 seconds. Serve immediately.