Spanish Tortilla (Potato Omelet)

Harold took a picture of the dinner I gave him the other night, and when I asked him why he did that he said it was for his lawyer. Luckily, he was kidding. (Neither of us really wants to go through all that again, and besides, we still like each other.) No, he was taking the picture for the recipe database he keeps on his computer called "Kate and Harold's Recipes."

I wish I could hook you up with the entire database. Someday, maybe, when he installs a server in the house and I get a bit more technically sophisticated. (Hey, it could happen, even at my time of life.) Failing that, I'm going to give you my recipe for Spanish Tortilla right here, having had one or two requests for it. It's a great recipe for when you have nothing in the house to eat except eggs, onions, and potatoes. And olive oil and salt. Maybe a little pepper. It always takes half an hour longer to cook than you think it will.

Spanish Tortilla:

Heat in your trusty cast iron frying pan

Two tablespoons of olive oil

add

A big onion, sliced thin

Cook until soft, about twenty minutes, reducing the heat as they cook. Put the onions in a bowl.

Add to the pan and heat,

Three more tablespoons of olive oil

Put in the hot oil

Two big potatoes, or six little bitty ones, peeled and sliced thin. If the potatoes are small and the skins are tender you can leave the skins on. Cook, turning, until brown. Drain on paper towels.

Add to the onions,

Six large eggs
1/2 teaspoon salt
Ground black pepper to taste

Sprinkle the potatoes with salt and ground black pepper to taste. Add to the egg mixture.

Heat the pan. When hot, put the egg mixture in and reduce the heat. Shake the pan from time to time but otherwise do not disturb the omelet. When it's cooked on the bottom—browned a little bit—put the pan under the broiler to cook the top. Cut in wedges and serve. Mighty tasty.

Kate Gallison