Title: Tortilla espanolacspanish omelette
 Categories: Molto
      Yield: 4 Servings
 
      2    Russet potatoes, boiled
           Until tender, peeled and
           Cubed into 1/4inch dice
      6    Eggs
      4 tb Extra virgin olive oil
      1    Spanish onion, sliced into
    1/4    Inch slices
           Salt and pepper
 
  In a mixing bowl, stir together potatoes and eggs and season with
  salt and pepper. In a 10inch nonstick saute pan, heat oil until
  smoking. Add onions and cook until golden brown and tender, about 10
  minutes. Pour onions into egg mixture and stir quickly. Pour egg
  mixture back into nonstick pan, lower heat to medium and cook 6
  minutes. Carefully flip over and continue cooking until eggs are set,
  about 6 to 7 more minutes. Remove to plate and serve at room
  temperature.
  
  Yield: 4 as tapas