Traditionally served cold, Spain's famed tortilla española can be served as appetizer, snack or main dish. It's just as tasty when served hot.
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1 cup olive oil
6 large potatoes, peeled, thinly sliced
1/2 medium (1/2 cup) onion, cut into long slices or minced
2 tablespoons minced green onions
How to make
Heat oil in large nonstick or cast iron skillet over medium-high heat until shimmering. Add potatoes and onion. Fry in gently bubbling oil until potatoes start to crisp at edges and break apart easily or are pierced easily by fork. Remove from heat.
Set fine-mesh strainer over heatproof bowl; carefully drain potatoes and onion of excess oil. Reserve 2 tablespoons oil.
Combine eggs, green onions and Cajun seasoning in bowl; beat until eggs are frothy.
Heat reserved 2 tablespoons oil in same skillet over medium-high heat. Add fried potato and egg mixture. Cook just until edges are crispy, lifting omelet with spatula to check underneath.
Place flat plate larger than pan width upside-down over skillet. Lift skillet to flip omelet onto plate, then carefully slide uncooked side back into pan. Check bottom of omelet again for crispy doneness; slide it onto serving dish. Serve immediately or refrigerate to serve cold.
This dish keeps for at least 1 week in the refrigerator.
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