TORTILLA ESPANOLA
Spanish omelette

Ingredients:

• ½ kg potatoes, cut into small 1-2cm cubes
• 1-2 large Spanish onions, chopped
• 6 eggs, beaten
• salt and freshly ground black pepper
• Olive oil

Procedure:

Fry the potatoes and onions in the olive oil until starting to turn golden brown, then remove from pan and drain well to remove excess oil. Once potato and onion mixture cool, add to the beaten and seasoned eggs and mix well.

Heat a little olive oil in a fryingpan and add the egg mixture, swirling slightly and cook over a low to moderate heat, until the bottom is quite firm and starts to brown.

Turn over omelette. (To turn over omelette, place a large plate over the pan, hold plate firmly in place and turn the whole lot over. Quickly slide the omelette back into the pan and continue cooking). Allow to cook on the other side, remove from pan and serve.

The finished omelette should be quite firm but with a soft interior, and 2-3 cm thick.