Instructions: In Spain, a tortilla is a peasant potato omlette. It is usually eaten at room temperature, and is standard picnic food. Its cooked in a medium sized sautee (or frying) pan and is round and solid; serve it sliced in pie-shaped pieces.

Heat oil in pan, lower heat and sautee potatoes a handful at a time and onions slowly until fairly soft. Turn and "slice" at them often with spoon or metal spatula. Scrape pan so nothing sticks Sprinkle with salt After 20 mins or so Lift cooked potatoes into bowl.

Reserve oil and mix potatoes with slightly beaten eggs mix lightly.

Wipe out pan and add 2 tbs of reserved oik - really hot tip in ladle full of mixture, reduce heat and Cook slowly until bubbles start to appear on top, or it seems half-cooked.

Loosen from pan with spatula if necessary. Place a plate on top, turn tortilla over on to pan, then slide it off into pan to cook on other side for 4-5 mins. Should be solid when finished.

Remove from pan the same way. (Experts flip the tortilla to turn it - I have never had the nerve to even TRY this!).

Makes a good side dish, light supper, or picnic dish.

NOTES : twist of carrot and parsley on top

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