Spanish Potato Omelet
The Spanish Omelet called Tortilla is a round and subtantial one enriched with a wide variety of ingredients, such as seafood, vegetables, meats, or chickpeas. The simplest and most popular kind includes only potatoes. Eaten hot or cold, this national dish is a favorite luncheon dish in Spain. It is golden and crisp on both sides and as attractive to regard as it is delicious to eat.
1 large onion.
1 large potato.
About one-fourth cup olive oil.
Salt, pepper to taste.
4 eggs, beaten.
Peel and finely chop the onion and potato. Heat enough oil in a heavy 7 or 9 inch skillet to cover the surface. Add the vegetables and saute over low heat, stirring and turning often, until soft. Do not brown. Add more oil while cooking, if necessary. Season with salt and pepper. Beat the eggs and pour haldf of them over the vegetables. Tilt the pan to spread them evenly. Cook over low heat, lifting up around the edges to let the wet mixture run underneath. Add the remaining jalf of the eggs and cook until golden and dry on top. Slide a patula underneath to determine if the mixture is sticking to the pan and loosen. Remove from the heat an d invert a plate over the omelet. Turn over. Oil the pan. Return the omelet to it and cook until golden and crisp on the other side. Serves two.
