We recommend a cold bottle of rosé Heat the pan over low heat and add oil to cover the bottom. When the oil is hot add the chopped onions until they are transparent. Season the potatoes with salt to taste and add to the pan , stirring two or three times while they are frying. Once they are tender but not golden, remove from the heat and pour into a colander to drain the oil. Set the potatoes aside. Beat the eggs in a large bowl, season with salt and pepper. Mix the potato/onion mixture into the eggs until everything is well incorporated At this point you may need a small glass of rosé In the same pan you used for the potatoes, add a little oil with a little salt and place over medium heat. When the oil is hot, add the potato/egg mixture and move the pan several times so that the tortilla doesn't stick. When the mixture is golden on the bottom, use a large plate to flip the tortilla over.( This may take a little practice.) Slide back into the pan and cook the other side. This dish m ay be served hot or cold. What wine to serve? We recommend the rest of the rosé. back to index

Tortilla Espanola Suggested Ingedients for 4 persons six eggs 1 1/2 pounds potatoes peeled and cut into small thin pieces olive oil 1 small onion chopped fine salt pepper you will need one eight-inch nonstick pan