1/2 pounds of baking potatoes, peeled and sliced 1/8 inch
1/2 medium onion thinly sliced
4 large eggs
Preheat the oven to 350 degrees. Grease a 13-by-9-inch roasting pan with 2 teaspoon oil. Arrange a layer of potatoes in the pan, sprinkle with salt, and scatter with some of the onion. Drizzle with oil. Continue to make layers with remaining potatoes and onion, using 3 tablespoons of oil in all. Roast for 45 minutes, loosening and turning potatoes occasionally with a metal spatula.
In a large bowl, using a fork, beat the eggs until uniform in color. Season with salt. Add the potatoes and onion, separating them as much as possible by pressing down with the spatula so that they are covered with egg. Let sit about 10 minutes.
Heat 1 tablespoon oil in an 8 or 9 inch skillet. Quickly add the egg-potato mixture, flatten with the spatula, and reduce heat to medium-high. Shake skillet, constantly to prevent sticking. When the underside begins to brown, slide the omelet onto a plate. Place another plate over it, and flip. Heat 1 teaspoon oil in the skillet, remove the top plate from the omelet, and slide it back into the skillet, smoothing out any rough edges with the spatula and continuing to shake the skillet. Brown lightly, turn again and cook until egg is just set. Slice in wedges or small squares and serve hot or at room temperature. Serves 8 to 10 as a tapa.
Source: Cyberspain, http://www.cyberspain.com/friends/gastron.htm
1 8-ounce russet potato
2 tablespoons olive oil
1/2 small onion, chopped
1/4 small green bell pepper, diced
1/4 cup sliced pimiento-stuffed green Spanish olives
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
3/4 cup shredded manchego or white cheddar cheese (about 2 1/2 ounces)
Boil russet potato in salted water until just tender when pierced with sharp knife, about 25 minutes. Drain potato. Cool, peel and dice.
Heat 1 tablespoon olive oil in heavy medium saucepan over medium-high heat. Add onion and bell pepper and sauté until onion is golden brown and pepper is tender, about 10 minutes. Mix in potato, Spanish olives and oregano and cook until mixture is heated through, stirring occasionally, about 5 minutes. Remove from heat. Gently mix in cheese. Season to taste with salt and pepper and cover to keep warm.
Heat remaining 1 tablespoon olive oil in heavy 10-inch nonstick skillet over medium-high heat. Beat eggs to blend in large bowl. Season with salt and pepper.
Add eggs to skillet. Stir with back of fork and lift edges, allowing uncooked portion of eggs to flow under cooked portion. Cook until eggs are just set, 3 minutes. Spoon filling over half of eggs. Using spatula, fold unfilled portion of eggs over filling. Transfer to platter.
Source: Bon Appétit, May 1992, Epicurious.com