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| Tortilla Espanola (Potato Omelet) |
| 3 tablespoons olive oil 2 large onions, cut into rings 2 pounds russet potatoes, peeled and cut into thin slices 6 eggs Salt and pepper to taste |
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| Add the potatoes to a pot of boiling water. Cook for
five minutes. Drain potatoes well, and then put in a large mixing bowl. Set
aside. Cook the onions in the olive oil until soft, about seven minutes. Remove with slotted spoon and add to the potatoes along with the eggs, salt and pepper. Drain off all but 2 tablespoons of the oil from the pan. Add the potato mixture and cook until the bottom is golden brown, about three minutes. Place in a 400 degree F oven and continue cooking about 25 minutes or until set. Remove from oven and invert on a serving dish. Cut into wedges and serve. |
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