Tortilla Espanola (potato omelette)

The popular potato omelet which is served at room temperature all over Spain.

½ cup olive oil
2 pounds baking potatoes, peeled and sliced ¼ inch
salt and pepper
6 eggs, beaten

In a large frying pan, add several tablespoons of oil and heat. Add the potatoes in 
batches, frying until tender but not browned. Transfer to a plate and season. In a large mixing 
bowl, add beaten eggs and potatoes. Heat frying pan with remainder of oil and pour egg mixture
 into pan. Cook until the bottom is set, working the edges and let the egg ease under the 
potatoes. Set a lid or large plate on top of omelet and invert pan then slide omelet back into 
pan to finish cooking. Slide onto serving plate and cut into wedges.

Fine Dining in a Casual Atmosphere.
450 West Van Buren (Highway 62 West),
Eureka Springs, Arkansas 72632
479-253-5282

International wine list,
15 by the glass available.