Potato Omelet (1)

(Spanish tortilla de patato)

1 c. sunflower oil
4 med.-size potatoes, peeled & sliced thin
Garlic salt, to taste
Pepper, to taste
1 sm. onion (opt.)
4 eggs
2 T. milk
2 T. oil

Heat 1 cup oil in heavy 10-inch frying pan. Add potatoes, salt well, and turn potatoes to cover with oil. Cook 5 minutes; add onions and continue cooking until potatoes are slightly browned. Remove from frying pan and place in a bowl. Drain excess oil; reserve oil. In large mixing bowl, beat eggs with milk and pepper. Add drained potatoes and onions. In clean frying pan, add 2 tablespoons oil and heat. Add egg and potato mixture and cook about 2 minutes, cover. When omelet is firm, but not dry, turn it over by placing a plate on top of pan, then inverting it to turn the omelet onto the plate. Slide omelet back into frying pan and cook another 2 1/2 minutes, very slowly, to brown the underside. Slice like a pie. Serves 4.

A Spanish tortilla used for picnics, beach parties, etc. Use as a snack, or slice and put between 2 slices of bread.

Conchita Grauseth