| 1 | In spain, a tortilla is a peasant potato omlette. |
| 2 | It is usually eaten at room temperature, and is standard picnic food. |
| 3 | It"s cooked in a medium sized sautee (or frying) pan and is round and solid; serve it sliced in pie-shaped pieces. |
| 4 | Heat oil in pan, lower heat and sautee potatoes slowly until fairly soft. |
| 5 | Turn and "slice" at them often with spoon or metal spatula. |
| 6 | Scrape pan so nothing sticks. |
| 7 | Lift cooked potatoes into bowl, add slightly beaten eggs and salt, mix lightly and return to pan (add a little oil if none remains). |
| 8 | Cook slowly until bubbles start to appear on top, or it seems half-cooked. |
| 9 | Loosen from pan with spatula if necessary. |
| 10 | Place a plate on top, turn tortilla over on to pan, then slide it off into pan to cook on other side. |
| 11 | Should be solid when fin- ished. |
| 12 | Remove from pan the same way. |
| 13 | (experts flip the tortilla to turn it - i have never had the nerve to even try this!). |
| 14 | Makes a good side dish, light supper, or picnic dish |
