Omelet Of Potatoes And Eggs(Tortilla Espanola) - cooking recipe

Ingredients

3 eggs
3 potatoes
1 c. oil
1 onion
1 tsp. salt
2 onions, chopped coarsely
6 large mushrooms, sliced thin
1 gren pepper, chopped coarsely
2 cloves garlic, crushed
1/2 c. olive oil
1 frying chicken, cut into serving pieces
salt and freshly ground pepper
4 hot Spanish sausages
1 1/2 c. chicken broth
1 tsp. paprika
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried oregano
1/2 tsp. saffron
1/4 c. hot water
1 1/2 c. raw rice
2 large tomatoes, quartered
2 sliced canned pimentos
2 Tbsp. capers
1 lb. raw prawns, shelled and deveined
1 small can artichoke hearts
1 c. very hot clam broth
1 lb. clams in their shells

Preparation

Pre-soak a clay pot, top and bottom, in water for 15 minutes. Saute the onions, mushrooms, green pepper and garlic in the olive oil until the onions turn golden brown, then remove from the oil and set aside.
In the same frying pan, brown the chicken parts on all sides.
Sprinkle with salt and pepper and set aside, then brown the cut-up sausage and set aside.