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Spanish Omelet (Tortilla Espanola)

From http://www.cookitsimply.com/recipe-0010-013w595.html

3 servings
2 Tbs Olive oil
1 Onion, finely chopped
3 Garlic cloves, crushed
2 Medium tomatoes, blanched, peeled, seeded and chopped
6 Tbs Canned pimientos, chopped
6 Eggs
Salt and pepper to taste
1 Tbs Milk
50 g (2 oz) 1/3 cup Frozen green peas, thawed

1. Heat the oil in a medium omelet or frying-pan. Add the onion and garlic and fry until they are soft. Stir in the tomatoes and pimientos and fry for a further 3 minutes. Remove the pan from the heat and keep hot. Combine the eggs, seasoning and milk until they are well blended. Stir in the peas.

2. Preheat the grill (broiler) to high.

3. Return the pan to the heat and pour the egg mixture into the pan, tilting it so that the bottom is evenly covered. Reduce the heat to low. Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan. Put the pan down flat over the heat until the omelet sets.

4. Remove the pan from the heat and place it under the grill (broiler). Grill (broil) for 2 minutes, or until the top of the omelet has set. Remove from the heat.

5. Carefully slide the omelet on to a serving dish and cut into wedges. Serve at once

Tortilla Espanola

From: S.Mancini@t-online.de (S.Mancini)
Source:"Cooking in Spain" by Janet Mendel Searl. 2 servings

1 kg potatoes
3 tb chopped onion (optional)
1 c olive oil; or less
4 eggs
1/2 ts salt

Peel the potatoes and either cut them in dice or into thin slices. Heat the oil in the frying pan until very hot and add potatoes, and onions, if desired. Stir them into the oil to coat and seal them, then reduce the heat slightly and continue frying without letting the potatoes brown, stirring them frequently. With the edge of a metal spatula or skimmer, keep cutting into the potatoes, dicing them as they cook. When they are quite tender (~20 mins) place a plate over the frying pan and drain off the oil into a heatproof container. Place the potatoes in a bowl.

Beat together the eggs and salt until very well combined and stir the eggs into the potatoes and mix well. Return the oil to the frying pan and let it reheat. Now pour in the egg and potato mixture. Let it set on the bottom, regulating the heat so it doesn't brown too fast. (Best in non-stick pan) Use the spatula to firm the edges of the tortilla all around its circumference. Shake the pan frequently to keep it loose on the bottom. Place the plate over the pan, drain off the oil and turn the tortilla out onto the plate. Return the oil to the pan and slide the tortilla back in to cook on the reverse side. Remove the tortilla when it is golden by sliding out onto serving plate.