Title: Tortilla espanola (potato omelette~ spanish s
 Categories: Breakfast/b, Heaven lee, Breakfast
      Yield: 6 Servings
 
      2 lb New potatoes -- scrubbed
      2    Yellow onions -- sweet
           Extra virgin olive oil --
           For frying
      4    Cloves garlic -- chopped
      6    Eggs -- beaten
           Kosher salt
           White pepper
 
  Leaving the skins on, slice the new potatoes thinly. Peel, split, and
  slice onions. In a large saute pan, heat olive oil (the best you can
  afford). You need a good quarter inch in your pan. Saute potatoes and
  onions and garlic on a low flame until the potatoes are soft and the
  onions are translucent. Remove with a slotted spoon and place the
  potato mxture in a greased round cake pan, spring form pan, cast iron
  skillet or terra-cotta baking dish. If you use something small, make
  two. Season eggs and pour over potatoes. Bake 20 minutes at 350F and
  then start testing. When the middle is set and the top slightly
  brown, it's done. Let set 5 minutes, run a knife around the outside
  and invert onto a round platter. Serve at room temperature.
  
  Buffet menu: Torta Rustica filled with spinach and red peppers,
  cheese and ham This potato omelette A platter of Italian sausages
  grilled outside on the Weber Breads, muffins, bagels, muffins, donuts
  ...