Tortilla Espanol Name: patti osteen Base: retired Recipe: Tortilla Espanol ---------------------- In Spain “tortilla” refers to a thin omelet. Bagged precooked potatoes will work beautifully here. -------------------------- Ingredients Tortilla: 3 tablespoons olive oil, divided 1/2 cup chopped onion 1 cup cubed cooked potato, peeled 6 eggs 1/4 teaspoon salt Coarsely ground black pepper ---------------------- Salsa Rosa: 1/4 cup mayonnaise 1 tablespoon tomato sauce 1/4 teaspoon Spanish (smoked) paprika --------------------------------- Instructions 1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion and potato and sauté 2 to 5 minutes. Add eggs, salt and pepper. Mix together with a spatula to cook the layers of egg; after 1 or 2 minutes let the bottom set. Scrape edge of egg mixture from edge of pan, pushing gently toward the middle, but not slicing through, so that you have a thick omelet coming together. 2. Slide omelet onto a plate. Add remaining tablespoon oil to skillet. Invert plate over skillet to return omelet to pan, cooked side up. Cook 2 to 3 minutes until browned. Remove from pan, cool and serve. 3. To prepare the Salsa Rosa, whisk all ingredients together and chill. Serves 6.