: Spanish Omelette
: Ingredients : 3 or 4 medium sized potatoes. 4 eggs, salt and pepper,
: olive oil or sunflower oil. Fried onions (optional)
: Peel and slice potatoes thinly. Fry them in oil until done and soft(not
: crisp) Put them in colander for a while, so they are not oily. Beat the
: eggs, add salt and pepper (and fried onions, if using them), add
: potatoes.Mix well.
: Put a pan (23 to 28 cm diameter) on the fire until very hot, with just
: enough oil to wet the surface of the pan. Add the mixtureand lower heat.
: When half done, turn over with the help of a big plate, put it back into
: the pan until other side done. Serve hot or warm.Ban be eaten at any
: time.
: I hope you don't already have the recipe and enjoy it.
: With best regards,
: maria espinosa, madrid
It's nice to hear from someone in Spain. You've given a fairly standard recipe for a Spanish Omelette. I have also added mushrooms and garlic at different times. I generally trun the omelette by using two skillets of the same size. This is a method that works for me. I place one upside down over the other and quickly turn them. This takes some practice, do not be discouraged. If it would not be too large of an imposition, it would be nice if you could post some recipes of some of the more popular 'Tapas'.