Ingredients:2 medium potatoes, peeled, finely diced
9 extra large eggs
1/4 cup Spanish olive oil
Salt and pepper
Preparation:
Sauté potatoes in olive oil in medium, non-stick skillet, until cooked and lightly browned. Remove from fire and let set a half hour or more to let the oil flavor the potatoes. Actually, this can be made in the morning or an hour or so ahead of time and let sit.
Beat eggs with wire whip. Drain off all but 3 tablespoons oil from the potatoes. Place skillet back on stove and when the oil gets hot, pour the eggs over the potatoes. Lift the edges of the tortilla (omelet) as it cooks to allow some of the uncooked eggs to slip under the cooked portion. When the tortilla is cooked on the bottom, place a plate over the skillet and flip the tortilla and slip it back into the skillet with the uncooked side down. Cook for one more minute and remove from heat. Place in plate and cut into wedges.
Serving Suggestion:
Serve with hot, crusty French bread and cold sangria.
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