Title: Spanish omelet (tortilla espanola)
 Categories: Spain, Tapas, Eggs, Easy
      Yield: 4 Servings
 
      4 tb Olive oil
      2 lb Potatoes, peeled and cut
           -into thin slices
      6 ea Eggs
        lg Onions (1 1/2 pounds),
           -peeled and cut
           Into thin slices
           Salt and freshly ground
           -black pepper, to taste
 
  Heat the oil in a large nonstick frying pan.  Saute the onions over
  medium heat for 6 to 8 minutes or until soft but not brown. Drain the
  onions in a colander, reserving 2 tablespoons of the oil from the
  pan. Cook the potatoes in boiling water for 4 to 5 minutes and drain
  in the colander. Beat the eggs in a large bowl and stir in the onions
  and potatoes; add salt and pepper to taste. Heat the reserved oil
  over high heat in a heavy nonstick pan or a well-seasoned cast iron
  skillet. Add the egg mixture and cook for 2 minutes or until the
  bottom is lightly browned. Place the pan in a preheated 400-degree
  oven for 20 to 30 minutes, or until the egg mixture is set.  Invert
  the tortilla onto a round platter. Cut into wedge-shaped slices and
  serve with a salad. 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. Makes 4 servings. Nutrients per
  Serving: 494 Calories, 15 g Protein, 59 g Carbohydrate, 23 g Fat, 5 g
  Saturated Fat, 411 mg Cholesterol, 116 mg Sodium. [THE WASHINGTON
  POST; January 2, 1991]
  
  Submitted By DANIAL MANNEN  On   1206 AM  TUE APR 30, 1996