Tortilla Española (Spanish Tortilla)
A typical Spanish tapa is tortilla espaola. Normally, potatoes and onions are used to make the omelet; this variation also includes Serrano ham and red peppers.
Heat 1/2 cup olive oil in a large skillet over medium-low heat.
Add 1/2 of the potato slices and cook stirring occasionally until just tender 15 to 20 minutes.
Transfer potatoes to a large bowl leaving oil in the skillet.
Add remaining potatoes to the skillet; cook stirring occasionally until just tender 15 to 20 minutes.
Transfer potatoes to the bowl reserving oil in the skillet.
Season potatoes with salt and pepper.
Meanwhile heat 2 tablespoons olive oil in a separate skillet over medium heat.
Stir in onion rings and gently cook until soft and golden brown about 15 minutes.
Spoon onions onto a plate and allow to cool.