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Potato Omelette-tortilla De Patataseggs, potatoes 2 1/2 lb potatoes 8 oz olive oil 8 eggs 1 salt Some times this includes sauteed onions or even chopped tomatoes. It is served either in small pieces as a tapas( appetizer) or as a main course. It tastes just as good cold as hot. Wine: any wine goes well except a sweet white wine Peel and wash the potatoes, dry them with kitchen paper and cut them into thick slices. Heat 2/3 of the oil in a round frying pan and cook the potatoes, covered on a low heat for 15 minutes or until they are soft. Remove the lid, increase the heat and briefly fry the potatoes until they are golden-brown . Drain any remaining oil from the pan. Beat the eggs vigorously in a bowl and stir the potatoes into the eggs. Season well with salt and pepper and let stand for 15 minutes. Heat the remaining oil in the pan on a high heat. Add the egg and potato mixture, spreading our the potatoes evenly and patting down and leave to cook for a few minutes. Then flip the omelette over with the help of a large plate or lid and cook the other side until golden brown. Walt MM
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