SPANISH TORTILLA This is best eaten warm or at room temperature, and can be served for lunch, supper, or even cut into small pieces and served as tapas. 200 ml / 7 fl oz olive oil 500 g / 1 lb 2 oz potatoes, peeled, rinsed and thinly sliced 2 onions, sliced 6 eggs 1 Tbsp chopped fresh parsley green salad, to serve Heat all but two tablespoons of the oil in a deep non-stick 23 - 25 cm / 9 - 10 in frying pan. Add the potatoes and onions and cook over a medium heat for about 15 minutes until tender, but not brown - let the potatoes stew in the oil rather than deep fry. Drain the potatoes in a metal colander, then season with salt. Beat the eggs lightly in a large bowl, then mix in the potatoes, onions, parsley, and salt and pepper, stirring with a fork. Add the two tablespoons of oil to the frying pan and, when hot, spoon in the egg mix and cook for about 10 minutes until just setting. Don't overcook as the eggs should be a little runny inside. Cover the frying pan with a large plate, holding it down firmly with the flat of your hand, then carefully turn the pan upside down so the omelette turns out on to the plate. Slide the inverted omelette back into the pan and cook for 5 minutes. Serve hot or at room temperature with a green salad. Serves 4 preparation / cooking : 20 / 30 minutes country : Spain course : vegetarian dish source : BBC Good Food Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groep op http://groups.yahoo.com/group/AFRIKAANSErecepten -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
