Potato And Onion Spanish Omelet (Andalusian)(Tortilla Andaluz De Patata Y Cebolba) - cooking recipe

Ingredients

olive oil
3 big potatoes
3 big onions
4 or 5 eggs (depending on size)
salt and pepper as desired
1 tsp. parsley flakes and/or 2 or 3 strips bacon, fried separately very crisp and broken into small pieces (optional)

Preparation

Peel and dice potatoes and onions.
Heat iron skillet over low heat after pouring in small amount of olive oil.
First, slowly cook potatoes, adding them gradually to skillet, then push them aside and start adding and cooking slowly the onions.
Stir constantly.
Beat eggs in a bowl and after potatoes and onions are cooked soft, start adding eggs gradually - low heat, remember. When omelet is firm, sprinkle on top the parsley and bacon bits if desired.
Use spatula to make sure omelet is loose at sides and underneath.
Then put under broiler briefly to achieve a golden brown appearance.
Remove from broiler and skillet.
Slice in tiny wedges; serve hot or cold.
Good for cocktail parties.
In large slices, can be basis for a meal with a salad.
Spaniards use this, with bread and wine, as a meal in the fields or as picnic fare.