The tortilla is the most popular appetizer served in Spanish tapas bars, but it can also be the center of a family meal. It can be made in advance and reheated or eaten cold. Though most popular in Spain it is equally enjoyed everywhere!

Yield: Serves 4 to 5

Ingredients
2 large potatoes, peeled and cut into quarter inch slices
one large Spanish onion, thinly sliced
salt
1/2 cup oil – a mixture of olive oil and light vegetable oil
3 eggs, lightly beaten

How to Make
sprinkle the potatoes and onion lightly with salt.
Heat oil in a nonstick skillet and add the potatoes and onion at the same time. Cook slowly over medium heat (it is actually stewing, rather than frying), for about 15 min., stirring occasionally until vegetables are tender but not Brown.
Drain the vegetables in a colander, reserving the oil.
In a bowl, mix the potatoes and onion with the eggs and let soak for about 15 min.
White the skillet clean with a paper towel and heat 2 tablespoons of the reserve oil until it is very hot. Pour in the potato in egg mixture and lower the heat to medium-low. Shake the pan occasionally to prevent the tortilla from sticking. When it starts to come away from the sides of the pan in the bottom is Brown a little, turn over the tortilla by placing a large plate over the skillet and quickly turning the tortilla upside-down onto it. Add another tablespoon of oil to the skillet and quickly slide the tortilla back in. Cook the other side for a minute. Alternatively, Brown under the broiler.
Serve hot or cold, cut into wedges.