Title: Potato omelette-tortilla de patatas (spain)
 Categories: Spain, Eggs, Potatoes
      Yield: 4 Servings
 
  2 1/2 lb Potatoes
      8 oz Olive oil
      8    Eggs
           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