Tortilla Española (Spanish Potato Omelet)

Ingredients

• 3 pounds baking potatoes peeled thinly sliced
• 4 large eggs 
• 0.8 teaspoon kosher salt divided
• 2 tablespoons olive oil divided
• 2 cups onion sweet thinly sliced

Equipment

• bowl
• frying pan
• oven
• roasting pan
• spatula

Directions

1. Preheat oven to 35
2. Place the potato and onion in a roasting pan coated with cooking spray.
3. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well.
4. Bake at 350 for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
5. Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes.
6. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat.
7. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.
8. Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool.
9. Cut into wedges.
10. Garnish with oregano, if desired.