Spanish: Tortilla 03 by Recipe Cottage

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	Tortilla 03

		TORTILLA DE PATATAS first-class olive oil for cooking 1 large potato, (about 400g.) peeled and sliced thinly 1 medium onion, diced small 3 whole eggs 1 teaspoon baking powder salt Heat frying pan with half-inch deep of olive oil. When oil is hot add potatoes and cook thoroughly as if for home fries, adding onions about half-way through cooking. While potatoes are fryingk beat eggs in a large bowl with baking powder and a little more salt than you would normally use. When potatoes are done remove from heat and let cool a few minutes. Then add the potato/onion mixture, oil and all, directly to the beaten eggs and stir to mix thoroughly. Taste for salt. Add some more olive oil to the frying pan and when it's hot add the mixture from the bowl turning, and distributing the potatoes evenly throughout the pan. Immediately lower heat and cover, preferably with one of those covers that has little holes to let the steam escape. After about five minutes help the sides of the tortilla to detach from the pan and tilt the pan to let the raw egg move to hot spots (do NOT stir tortilla). When the top of the tortilla looks nearly done shake the frying pan swiveling it to release the tortilla from the bottom. Take a flat plate, cover the entire frying pan, slide the tortilla onto the plate and back into the frying pan so that the top is now the bottom. Return the frying pan with the tortilla to the heat and cook on medium heat uncovered just for a few minutes. Remove from heat, transfer to a plate and let cool before eating (room temperature is best). For a cocktail party cut into one-inch cubes with a toothpick in each. For a first-course or snack cut into wedges like a pie. Variation: When tortilla is completely cool slice it in half horizontally as if for a layer cake and spread with tuna-fish salad or other mayo- based filling. Put the cover back on and chill before serving.