Tortilla De Patatus A La Espanola(Spanish Omelet) - cooking recipe

Ingredients

8 eggs
2 lb. potatoes
2 c. oil
pinch of salt
oil

Preparation

Wash and peel potatoes and then cut into small cubes.
Heat 2 cups oil in a frying pan and add potatoes.
Fry until brown and relatively soft, stirring every once in a while.
Once fried, place potatoes in a separate bowl.
In another bowl, beat eggs forcefully with a fork.
Add the salt and stir until mixed.
Add the potatoes to the eggs.
In a large frying pan, add three tablespoons of oil to cover bottom of pan and heat.
When heated, add the egg and potato mixture.
Move the frying pan in a small circular motion so the omelet does not stick to the pan.
When the omelet comes away from the bottom of the pan, slide the omelet onto a plate (as to make flipping the eggs easier); turn the omelet over and cook the other side.
Use a spatula to lift the sides of the eggs so they do not stick to the pan.
When the eggs come off the pan, flip once more and heat for a minute.
Serves four to six people.