*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Spanish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Olive oil
    2       lg           Onions -- peeled & cut
                         -into thin slices
    2       lb           Potatoes, peeled & cut
                         -into thin slices
    6                    Eggs
                         Salt -- to taste
                         Pepper -- to taste
   Heat the oil in a large nonstick frying pan.  Saute
   the onions over medium heat for 6 to 8 minutes or
   until soft but not brown.  Drain the onions in a
   colander, reserving 2 tablespoons of the oil from the
   Cook the potatoes in boiling water for 4 to 5 minutes
   and drain in the colander.  Beat the eggs in a large
   bowl and stir in the onions and potatoes; add salt and
   pepper to taste.
   Heat the reserved oil over high heat in a heavy
   nonstick pan or a well- seasoned cast iron skillet.
   Add the egg mixture and cook for 2 minutes or until
   the bottom is lightly browned.  Place the pan in a
   preheated 400-degree oven for 20 to 30 minutes, or
   until the egg mixture is set. Invert the tortilla onto
   a round platter.  Cut into wedge-shaped slices and
   serve with a salad.
   NOTE:  In Spain, a tortilla isn't the cornmeal flat
   bread we think of, but a sort of omelet loaded with
   onions and peppers.  This is a popular item at tapas
   bars, and an easy dinner to make after an evening of
   Nutrients per Serving: 494 Calories, 15 g Protein, 59
   g Carbohydrate, 23 g Fat, 5 g Saturated Fat, 411 mg
   Cholesterol, 116 mg Sodium.
          [THE WASHINGTON POST; January 2, 1991]
                    - - - - - - - - - - - - - - - - - -