I was really looking forward to making myself a nice Spanish omelet this morning, but, y’know, fuck that noise…

Ingredients
——– ———— ——————————–
4 tb Olive oil
2 lg Onions — peeled & cut
-into thin slices
2 lb Potatoes, peeled & cut
-into thin slices
6 Eggs
Salt — to taste
Pepper — to taste

NOTE: In Spain, a tortilla isn’t the cornmeal flat bread we think of, but a sort of omelet loaded with onions and peppers. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating. Or capitulating to terrorists. Up to you.

Heat the oil in a large nonstick frying pan. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan.

Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander. Beat the eggs in a large bowl and stir in the onions and potatoes; add salt and pepper to taste.

Heat the reserved oil over high heat in a heavy nonstick pan or a well- seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned. Place the pan in a preheated 400-degree oven for 20 to 30 minutes, or until the egg mixture is set. Invert the tortilla onto a round platter. Cut into wedge-shaped slices and serve with a salad.

And try not to act surprised when the new Spanish government arrives tableside unannounced and demands you spoon over the bulk of it. Y’know, for the good of the many and blah blah blah.