World Of Tourism

If you think that the only way to make an omelette involves grabbing a few eggs and some ham out the fridge then guess again.

It's been a while since I can remember having a decent omelette. I went through a faze when I was younger, when it would be the order of the day when I got home from school but it wasn't until this past weekend, that I tasted the king of omelettes. On Saturday afternoon a friend of mine asked me if I felt like a late breakfast and I thought why not? When he began collecting eggs and dicing up bacon I was suddenly more hungry but when he started chopping up potatoes I got a bit worried. This is the kind of worried you get when you feel a sudden sense of disappointment and then when he added in a chopped onion I was even more concerned. When he served up the final product I knew exactly what he was serving me and a wave of relief washed over my hungry body. It was a Spanish omelette and it had been so long since I had had the pleasure of tasting one I had forgotten all about the tasty little devils. The Spanish version of this popular kind of dish has it's own unique style and flavor and I sincerely hope I eat one again very soon. Better known in Spain as Tortilla de Patatas, this Spanish speciality is actually very simple to make as long as you have a non stick pan.

Here's what you'll need. A bit of chopped onion, a few potato's I'd say around 3 to 4 eggs and some good olive oil. My mate threw some bacon in too and believe me it was good! Once your creation is in a circular shape all you have to do is flip it over with out breaking it and there you go, a perfect Spanish omelette. I didn't bother adding anything to what was a big lunch in the end but it wouldn't hurt to throw in a fresh salad along with this iconic dish.

Along with paella, the ubiquitous Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire.

As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold.

* Serves: 4
* Difficulty: Very easy
* Preparation time: 35 minutes

Ingredients

* 1/2 pint of olive oil
* 5 medium (40 oz each) baking potatoes, peeled, sliced
* 1/2 yellow onion, chopped
* 3 cloves garlic, minced
* 5 eggs
* Salt

Preparation

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).

Serve warm or at room temperature.