Spanish Omelet (Tortilla Espanola)

Directions

1. Heat the oil in a large nonstick frying pan. Saute/fry the onions over medium heat for 6 to 8 min or possibly till soft but not brown. Drain the onions in a colander, reserving 2 Tbsp. of the oil from the pan.
2. Cook the potatoes in boiling water for 4 to 5 min and drain in the colander. Beat the Large eggs in a large bowl and stir in the onions and potatoes; add in salt and pepper to taste.
3. Heat the reserved oil over high heat in a heavy nonstick pan or possibly a well-seasoned cast iron skillet. Add in the egg mix and cook for 2 min or possibly till the bottom is lightly browned. Place the pan in a preheated 400-degree oven for 20 to 30 min, or possibly till the egg mix is set.
4. Invert the tortilla onto a round platter. Cut into wedge-shaped slices and serve with a salad.
5. NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think of, but a sort of omelet loaded with onions and peppers. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating.
6. Makes 4 servings.