Categories: Eggs, Spanish 
      Yield: 4 servings 
  
      4 tb Olive oil 
      2 lg Onions; peeled & cut 
           -into thin slices 
      2 lb Potatoes, peeled & cut 
           -into thin slices 
      6    Eggs 
           Salt; to taste 
           Pepper; to taste 
  
  Heat the oil in a large nonstick frying pan.  Saute the onions over 
  medium heat for 6 to 8 minutes or until soft but not brown.  Drain 
  the onions in a colander, reserving 2 tablespoons of the oil from the 
  pan. 
   
  Cook the potatoes in boiling water for 4 to 5 minutes and drain in the 
  colander.  Beat the eggs in a large bowl and stir in the onions and 
  potatoes; add salt and pepper to taste. 
   
  Heat the reserved oil over high heat in a heavy nonstick pan or a 
  well- seasoned cast iron skillet.  Add the egg mixture and cook for 2 
  minutes or until the bottom is lightly browned.  Place the pan in a 
  preheated 400-degree oven for 20 to 30 minutes, or until the egg 
  mixture is set. Invert the tortilla onto a round platter.  Cut into 
  wedge-shaped slices and serve with a salad. 
   
  NOTE:  In Spain, a tortilla isn't the cornmeal flat bread we think 
  of, but a sort of omelet loaded with onions and peppers.  This is a 
  popular item at tapas bars, and an easy dinner to make after an 
  evening of celebrating. 
   
  Nutrients per Serving: 494 Calories, 15 g Protein, 59 g Carbohydrate, 
  23 g Fat, 5 g Saturated Fat, 411 mg Cholesterol, 116 mg Sodium. 
   
         [THE WASHINGTON POST; January 2, 1991]