4 med. potatoes, diced
1/2 c. oil
1 sm. onion, finely chopped
1 tsp. parsley, scarce
1/2 tsp. salt
4 eggs, beaten

The Spanish Tortilla is like an omelette and has nothing to do with Mexican Tortilla. Its main ingredients are eggs and potatoes (or any other vegetable). Heat oil and lightly brown diced potatoes. Beat eggs, add salt and parsley (and any condiment you like), blending well. Put the potatoes, well drained with a slotted spoon, into the egg mix. Lightly saute the onion drain it and add it to the mixture. Get rid of the remaining oil, wipe the skillet clean with a paper towel, and spray it completely with cooking spray. Pour mixture back in the skillet, cook on one side until the egg is almost set. Turn over and cook on the other side. To turn over, place a flat lid with one hand and the skillet with the other. Slide the cooked mixture back in the skillet, after you sprayed it again. Cook the other side of the tortilla. If you wish, to make it tastier, you can sprinkle some shredded cheese. Put the lid back on, let the cheese melt, with the fire off. Serve it on a flat plate. Accompanies all beef, roast meat or poultry. Tortilla can be served too as main dish with a fresh green salad, lettuce and tomato.