RECIPE: Tortilla Española (Spanish Potato Omelet)

I got this recipe from Tere. She has been one of my best friends in Madrid, where I live. Our daughters go to school and dance together and we spend many hours over coffee or doing Scrapbooking (a new found passion for her!)

Tortilla Española

It is a favorite dish in about every household in Spain. I have found it becomes a favorite to many Americans who visit Spain as well. It can be served as a first or second plate in a main traditional meal in Spain. It can also be served as "tapas" on a street cafe. Some will have it for a midmorning snack. Americans will even have it for breakfast! It can be served hot or at room temperature.

Ingredients:
4 big potatoes
6 eggs
Olive Oil
1/2 large onion (optional - I love it with onion!)

Steps:
Peal the potatoes and slice them in transparent pieces. Rinse it. Chop the onions as well. Put abundant olive oil in a frying pan and fry potatoes and onions together. Stir the mixture often cutting it the potatoes in even smaller pieces as it gets cooked. They will be done when they are tender and golden. Remove it from pan and set is aside. Put the eggs in a bowl and beat them with a fork until well mixed. Add the potato mixture to it. Add salt to taste. Greese another smaller frying pan with olive oil and put it on low burner. Add the mixture to it and let it cook slowly. When sides are done, make sure the "tortilla" is loose from the pan. Turn the "tortilla" into a plate and slide it back to cook the other side, without loosing the shape. Allow time to cook inside. Turn it in to a plate again and it is ready to serve.
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