Tortilla Espanola (spanish Omelette)

Fry the potatoes and onions in oil until starting to turn golden brown, then remove from pan and drain well to remove excess oil. Once potato and onion mixture cool, add to the beaten and seasoned eggs and mix well. Heat a little olive oil in a fryingpan and add the egg mixture, swirling slightly and cook over a low to moderate heat, until the bottom is quite firm and starts to brown. Turn over omelette \footnote{To turn over omelette, place a large plate over the pan, hold plate firmly in place and turn the whole lot over. Quickly slide the omelette back into the pan and continue cooking.} and allow to cook on the other side, remove from pan and serve. Serve warm, or room temperature and with some fresh French bread. The finished omelette should be quite firm but with a soft interior, and 1 to 2 inches thick. Often served with fried green peppers decorating the top, which If left for several hours imparts a wonderful flavour to the dish. Variations: To make a "gardener's" omelette, reduce the amount of potatoes and add peas, peppers, asparagus and other vegetables. Can also add ham and/or chorizo to make a nice variation, which seems to have a different name in each bar.