In Spain, tortilla refers to a savoury round based on potatoes or eggs, not the Mexican flatbread of flour or corn. This is the basic Spanish Tortilla, other vegetables can be used. I use different coloured peppers and/or mushrooms for a change. This can be served hot or cold.
4 medium potatoes, peeled and cut into 1/8-inch slices 1 medium onion, cut into 1/8-inch slices 6 fl oz/175ml/3/4 cup olive oil 4 eggs 1/2 teaspoon salt 1/4 teaspoon pepper
Heat oil in 10-inch non-stick frying pan until hot. Layer potato and onion slices alternately in pan. Cook over medium-low heat, turning frequently, until potatoes are tender but not brown, about 12 minutes. Remove potatoes and onion with slotted spoon; drain, reserving 3 tablespoons oil in skillet.
Beat eggs, 1/4 teaspoon of the salt and the pepper in large bowl; gently stir in potatoes and onion. Sprinkle remaining salt over potatoes.
Heat oil in skillet until hot; pour egg and potato mixture into the pan. Cook uncovered over medium-low heat until potatoes begin to brown on bottom and edge of omelette is firm (centre will be wet), about 7 minutes.
Shake pan occasionally to prevent omelette from sticking. Place large plate over the pan; invert omelette on plate. Slide omelette back into skillet. Continue to cook over medium-low heat until eggs are set and potatoes are golden brown, about 2 minutes longer. Turn onto serving plate; cut into wedges to serve.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!