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Basic Omelet (Tortilla)

Tortillas in Mexico are flat breads, usually made from corn meal, but in Spain the same word is used to denote an omelet, somewhat thicker and fuller than the traditional French type. This omelet below has a mixture of potatoes and onions as its filling, a mixture typical of Castile.

ingredients

2 - 3 servings
2 tsp Olive oil
15 g (1/2 oz) 1 Tbs Butter
1 Large onion, chopped
4 Medium potatoes, cooked and diced
1 Tbs Chopped parsley
4 Large eggs, lightly beaten
Salt and pepper to taste

method

1. Heat the oil and butter in a medium omelet or frying-pan. Add the onion and fry until it is golden brown. Add the potatoes and cook for 2 minutes, stirring occasionally. Stir in the parsley. Combine the eggs and seasoning together. Increase the heat to high.

2. Pour the egg mixture into the pan, tilting it so that the bottom is evenly covered. Reduce the heat to moderate. 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 and leave until the omelet sets.

3. Slide the omelet carefully on to a plate, then return to the pan to cook the other side in the same way.

4. Serve cold.

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