Spanish Tortilla

Ingredients

Potatoes enough to fill a medium sized nonstick pan peeled and sliced thinly in the food processor.

one small to medium onion chopped finely

1/2 of a green pepper chopped finely

olive oil for frying

salt and pepper to taste

7-8 large eggs

Procedure

Cook the sliced potatoes, onions, and green pepper in about an inch of olive oil. Cook until the potatoes are just tender. Drain the potatoes reserving the oil and place them in a bowl big enough to add the eggs. Whip the eggs before adding them to the potatoes and add salt and pepper. Use some of the drained oil in an the pan and add the egg and potato mixture to the same pan. Cook until the eggs are just set enough for the tortilla to be flipped. Put a plate over the omelet pan and quickly flip. Slide the tortilla back into the pan with the raw side down. Cook the tortilla until the eggs are set and it is lightly golden brown.