Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Potatoes peeled sliced 4 tb Olive oil
4 Medium eggs Salt to taste

In Spain, a tortilla is a peasant potato omlette. It is usually
eaten at room temperature, and is standard picnic food. It's cooked
in a medium sized sautee (or frying) pan and is round and solid;
serve it sliced in pie-shaped pieces.
Heat oil in pan, lower heat and sautee potatoes slowly until fairly
soft. Turn and "slice" at them often with spoon or metal spatula.
Scrape pan so nothing sticks. Lift cooked potatoes into bowl, add
slightly beaten eggs and salt, mix lightly and return to pan (add a
little oil if none remains). Cook slowly until bubbles start to
appear on top, or it seems half-cooked. Loosen from pan with spatula
if necessary. Place a plate on top, turn tortilla over on to pan,
then slide it off into pan to cook on other side. Should be solid
when fin- ished. Remove from pan the same way. (Experts flip the
tortilla to turn it - I have never had the nerve to even TRY this!).
Makes a good side dish, light supper, or picnic dish. FROM: HEATHER
NEAR L.A.

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