TORTILLA ESPANOLA
5 Potatoes
3 Eggs
Olive Oil (approx. 5 T.)
Salt and Pepper to taste
Cut onions and potatoes into finely chopped rounds. Preheat frying pan with olive oil. Once pan is hot, fry onions and potatoes in pan until cooked.
Place cooked onion and potatoe mixture in a large bowl and mix in the eggs. Mix well, but gently. Try not to mash the potatoes.
Reheat the frying pan with a little more olive oil and place the mixture back into the hot frying pan. Wait until the bottom side of the omlette is cooked and turn the omlette over. Cook the other side. Remove pan from heat and serve on a platter.
This can be eaten hot or cold as a tapa or a starter with salad.
Helpful Hints:
1. Pan must be non-stick.
2. Turning the tortilla can be done by placing a plate larger than the frying pan over the top of the pan and turning quickly.
3. If you are unable to turn the tortilla over, you can place the top uncooked side of the tortilla under the grill in the oven until cooked.
From: Sylvia Miesen