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Source: rmi@rmisun.ee.Virginia.EDU (Rafael M. Inigo)

TORTILLA DE PATATAS

The tortilla is a way of life in Spain (and worth it!)
For 4 to 6 persons: 1 cup olive oil, four large potatos
(peel and cut in circles about 2mm thick; salt to taste;
one large onion, thinly sliced; four large eggs.
Some people add thin slices of red pepper together with the onion.
Heat the oil in a 9-inch skillet, add potatos, one slice at a time so that
they don't stick. Alternate layers of potato and onion. COOK slowly, medium
flame. DO NOT FRY!! Turn ocasionally until potatoes are tender, but NOT
brown. They must be loose, not "in a cake". Beat eggs in a large bowl with
a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing
them so that eggs cover them completely. Let sit for 15 minutes.
Heat 2 tbsps of the oil in large skillet. Add potates-egg mixture, spreading
quickly.Lower the heat to medium-high.Shake pan to prevet sticking (crucial
step!!) When potatoes start to brown, put a plate on skillet and turn around,
adding another tbsp of oil. Brown on the other side. Can flip three or four times
for better cooking. Serve with Marques de Caceres or Vega Sicilia (forget
about French wines.)