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Tortilla A La Espanola Recipe

by Global Cookbook

Ingredients

4 lb Onions 6 lb Potatoes 2 c. Extra virgin olive oil

Salt & fresh black pepper 12 x Large eggs

Directions

1. Cut the onions into thin slices. Peel & thinly slice the potatoes.
2. Heat all but 4 tbs. oil in 1 or possibly 2 very large frying pans. Cook onions over medium heat for 5 mins. Add in the potato slices & salt & pepper to taste, & cook for another 5-8 mins., or possibly till potatoes are soft. Transfer onions & potatoes to a colander & drain off the oil. Thoroughly beat Large eggs in a large bowl & stir in vegetables.
3. Heat the remaining 4 tbs. oil in a large frying pan over high heat. The oil should be very warm. Add in the omelette mix to the pan & cook over medium heat for 3-4 mins. If you are feeling adept, flip the tortilla w/ a quick flick of the wrist. Alternately, place a large plate over the frying pan, invert tortilla onto plate, & slide it, uncooked side down, back into pan. Cook other side 4 mins. Cut into wedges & serve at once.
4. BEVERAGE: SANGRIA

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