Tortilla de patatas is a favorite tapas in Spain and all over. It is made in a variety of ways and they all taste so good. I make it the usual way with just eggs and potatoes but decided to dress it up a little for flair this time. I used 4 yukon gold potatoes and 1 big russet for the wrap. To make this, slice the yukon very thinly and the russet long strips with a mandolin.
Sautee the yukon and a small sliced onion in olive until tender, seasoned with salt and pepper. Drained the potatoes well and mix in bowl of 5 beaten eggs. Then pour the mixture into the oiled and lined pan with the russet potatoes.
Cook in medium heat then fold in the hanging slices. Cover with a flat plate and flip the omelette on to the plate and slide it back into the pan to cook the other side. Repeat process to get the desired browning.
Slice and serve or garnish with fancy potato chips.