Title: Tortilla of Potato And Onions
Categories: Frugal03
Yield: 4 servings

1/2 lb Red potatoes; unpeeled, and
Cooked but still firm; and
-sliced
1 md Onion; sliced
2 Garlic cloves; chopped
3 tb Olive oil
6 Eggs
Freshly-ground black pepper;
-to taste
Salt; to taste

Heat a 10-inch non-stick frying pan and saute the potatoes, onion and
garlic in the oil. Beat the eggs with a bit of salt and pepper and pour
over the vegetables. Using a wooden spatula, raise the edge of the omelet
so the uncooked top can flow under the omelet. Cook for about 5 minutes on
medium heat. Place a plate over the top of the pan and invert both plate
and pan so the omelet comes out upside down. Slide it back into the hot pan
to cook the second side. Cook for about 2 minutes more.

Comments: In Spain a tortilla is an omelet, turned once in the pan, then
served in wedges like a pie. Any number of fillings can be used once you
master the trick of turning the tortilla.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-10-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.