Tortilla de Patatas
2 Tbs olive oil
1 medium onion, thinly sliced
3 medium potatoes (1 lb) peeled and cut into 1/8 in slices
Salt and freshly ground pepper to taste
Heat the olive oil in a skillet (preferably one with a non stick surface) and cook the onions and potatoes over moderate heat, tossing occasionally, until they have colored lightly. Cover the skillet and cook over low heat for 12 to 15 minutes, or until the potatoes are tender. In a small bowl beat the egg with the salt and pepper until frothy. Pour into the skillet and cook uncovered for 3 to 5 minutes, until the eggs are set. Place an inverted plate over the skillet and, grasping plate and skillet firmly together, turn them over, transferring the omelet to the plate. Add an additional tablespoon of oil to the skillet if necessary, then slide the omelet back into the skillet, browned side up. Cook over moderate heat for an additional 3 to 5 minutes. Serve chilled or at room temperature.
Yield: 4 to 6 Servings
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