Spanish Tortilla (omelette)

I think I like leftover potatoes better than the first time they come around, and this is one reason why. This makes a hearty, easy meal that feeds a crowd, and even keeps vegetarians happy. It’s great hot, but also good cold as a late-night snack (sort of the 17th century Taco Bell). You can get fancy and make it from raw potatoes (I recommend waxy ones like Yukon Gold), but slice them thin and allow plenty of time for them to cook through.

~2 c. cold leftover potatoes, sliced
1/2 white onion, sliced
3 Tbsp. olive oil
6-8 eggs
1 Tsp paprika (smoked paprika is extra tasty in this)
1 tsp. salt
1 tsp. pepper
Optional: other leftovers

Heat a large nonstick pan with the olive oil. Add the onions and cook 1-2 minutes. Add the potato slices in a single layer, and cook on medium-low until the edges start to crisp.

Crack the eggs into a large bowl and add the salt, pepper, and paprika. TIP: taste the eggs to see if the salt is right–don’t fear the reaper. Dump the hot potatoes into the bowl and stir. I think this step allows the potatoes to get thoroughly mixed throughout the eggs and jump-starts their cooking. It also allows you to add more oil to the pan if you think it’s necessary.

Dump the egg mixture back into the pan. Cook for ~10 minutes. Personally, I leave the lid on and allow it to cook thoroughly on one side. Other, more adventurous people, flip the tortilla part-way through. You could also put it under the broiler to cook the top if your pan is oven-safe. If you’re desperate enough to be making a tortilla out of leftovers late at night, you probably don’t want to try flipping it so keep it simple.

Once cooked to your satisfaction, dump onto a cutting board and slice into wedges.