*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Spanish                          Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Olive oil, or a mixture of o
    1       x            Vegetable oil
    4       ea           Large potatoes, peeled and c
    1       x            Slices
    1       ea           Large onion, thinly sliced
    1       x            Coarse salt
    4       ea           Large eggs
   Heat the oil in an 8 or 9- inch skillet and add the
   portato slices one at a time so they don't stick
   togeather. Alternate layers of potato and onion slices
   and salt the layers lightly. Cook slowly over medium
   heat (the potatoes will really “boil” in the oil
   rather than fry), lifting and turning the potatoes
   occasionally, until they are tender but not brown. The
   potatoes should remain separated, not in a “cake”.
   Drain the potatoes in a colander, reserving about 3
   tablespoons of the oil.(the onion and potato give the
   oil a wonderful flavor, so save the rest for some
   other use.) Wipe out the skillet, scraping off any
   stuck particles. (If this is difficult to do, wash the
   skillet. It will be used again to set the omelet and
   must be completely clean to avoid sticking.)
   Meanwhile, in a large bowl beat the eggs with a fork
   until they are slightly foamy. Salt to taste. Add the
   potatoes to the egg, pressing down with a pancake
   turner so that they are completely covered by the egg.
   Let the mixture sit for 15 minutes. Heat two
   tablespoons of the reserved oil in the skillet until
   it reaches the smoking point. (It must be very hot or
   the eggs will stick.) Add the potato and egg mixture,
   spreading it out rapidly in the skillet with the aid
   of a pancake turner. Lower the heat to medium high and
   shake the pan often to prevent sticking. When the eggs
   begin to brown underneath, invert a plate of the same
   size over the skillet and flip the omelet onto the
   plate. Add about 1 talbespoon more oil to the pan,
   then slide the omelet back into the skillet to brown
   on the other side. Lower the heat to medium and flip
   the omelet two ot three more times (this helps to give
   the omelet a good shape while it continues to cook),
   cooking briefly on each side. It should be juicy
   within. Transfer to a platter and cool, then cut in
   thin wedges or into 1 - 1 1/2- inch squares that can
   be picked up with toothpicks [May be prepared ahead].
   Fat grams    per serving:              Approx. Cook
   Time: :45 From “Tapas: the Little Dishes of Spain”, by
   Penelope Casas
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