Catholic Recipe: True Spanish Omelet
This Spanish omelet has diced potatoes to add to the eggs.
Cook potatoes in oil, turning often until tender but not brown. Remove from the oil, drain on absorbent paper; cool to room temperature. Drain any surplus oil from skillet, leaving just a film. Reheat skillet. Combine beaten eggs, salt, pepper, and potatoes. Pour into the hot skillet, lifting the edges frequently until the omelet is browned on the bottom. Turn and brown the other side.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965