tortilla espanola...fir becky

[pearl]

tortilla in spain is a potato and onion dish...not the flat bread thing it is here...
serves 8

1 lb waxy potatoes
12 oz. spanish olive oil
2 onions, chopped
2 large eggs
salt and pepper
fresh parsley to garnish

peel potatoes, cut into small cubes. dry them on a clean dish towel
heat olive oil in a large, heavy bottom skillet.
add potatoes and onion, lower heat, cook for about 20 minutes, stirring frequently so potatos don't clump, until they are tender but not browned or crisp.
beat eggs lightly and season with salt and pepper.
drain potatoes and onions in a strainer over a bowl to oil is caught. set oil aside.
stir the drained potatoes and onions into the beaten egg.

wipe the skillet clean and heat 2 tablespoons of the oil. when hot add the egg and potato mixture, lower heat and cook fro 3-5 minutes till underside is just set. push the potatoes down into the egg and keep loosining the tortilla from the bottom of the skillet to stop it sticking.

to cook the second side of the tortilla, cover it with a plate, hold the plate in place, drain off the oil in the skillet, then turn the skillet upside down so the tortilla falls on the plate.
return the skillet to the heat and add a little more of the oil if needed.
slide the tortilla, cooked side up, back into the skillet and cook for 3-5 minutes more or until set underneath.
slide the tortilla onto a serving plate and let stand for about 15 minutes, serve warm or cold cut into small peices.