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Print this Recipe    Spanish Potato Omelet

1 to 2 medium onions, chopped or thinly sliced
olive oil
3 to 4 potatoes
5 to 6 eggs beaten
salt and pepper

Chop onions or slice them thinly, put them in a pan on your stove
with olive oil (or a mix of any vegetable oil and olive oil) over
medium heat, until they look transparent (cooked but not golden or
brown) add potatoes cut in very thin slices (almost as thin as for
potato crisps or chips) and cook until tender (they must not be
coloured - covering your pan may help). Then pour out the excess
oil, and add beaten eggs, season with salt and pepper. Cook as a
regular omelet, but don't try to fold it when the egg is cooked.
About half way through, put a lid or a big dish on your pan, turn
it upside down (the omelet is now on the lid), and then slide the
omelet back into the pan so the other side cooks.

Eat omelet warm or cold, cut into squares or into wedges (squares
and cold is more tapa-like).

Serve with toasted slices of French "pain de campagne" (that is a
round loaf, not baguette) rubbed with garlic and fresh tomato
halves, then sprinkled with olive oil, salt and pepper.


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