The Frying

Ready to fry the tortilla? Choose a deep, heavy skillet, preferably a nonstick one. The classic size is eight inches in diameter. Once you’ve mastered a smaller omelet, you can increase the ingredients and make tortillas as large as you want. You’ll also need a sturdy plate without a rim—one that’s slightly larger than the skillet—for when it’s time to flip the tortilla over. Let the oil in the skillet get hot before you pour in the egg and potato mixture so that the bottom of the omelet can begin to set instantly. Then, keep shaking and moving the skillet, running a spatula or knife under the eggs so they have no chance to stick. As you cook, adjust the heat so that the center of the omelet sets without the bottom burning. When the uncooked side is no longer liquid, but is still wet and jiggly, you’re ready for the dramatic vuelta—the flip!