Recipe - Potato Omelette-Tortilla De Patatas

2 One half pound Potatoes
8 ounce Olive oil
8 Eggs
Salt

Some times this includes sauteed onions or even chopped tomatoes. It is
served either in small pieces as a tapas( appetizer) or as a main course.
It tastes just as good cold as hot.

Wine: any wine goes well except a sweet white wine

Peel and wash the potatoes, dry them with kitchen paper and cut them into
thick slices. Heat 2/3 of the oil in a round frying pan and cook the
potatoes, covered on a low heat for 15 minutes or until they are soft.
Remove the lid, increase the heat and briefly fry the potatoes until they
are goldenbrown . Drain any remaining oil from the pan. Beat the eggs
vigorously in a bowl and stir the potatoes into the eggs. Season well with
salt and pepper and let stand for 15 minutes. Heat the remaining oil in the
pan on a high heat. Add the egg and potato mixture, spreading our the
potatoes evenly and patting down and leave to cook for a few minutes. Then
flip the omelette over with the help of a large plate or lid and cook the
other side until golden brown. Walt MM
Posted to MMRecipes Digest V3 #263

Date: Wed, 25 Sep 1996 23:36:59 0400

From: Walt Gray waltgray@mnsinc.com