The Spanish actually have many kinds of omelettes, but the one popularly known as such, is the one with potatoes and onions. This particular omelette is often served as "tapas" or small dishes served at cafes and bars, or as snacks.
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Instructions:
- Pour enough cooking oil in each of the frying pans to just cover the bottoms.
- Set one on high eat, and put the other on very low heat.
- In the frying pan that you have on high heat, put in the potatoes and onions.
- Saute them, stirring occasionally, until the edges of the onions just barely begin to brown.
- Cover the potatoes and onions, and cook, stirring occasionally, until the potatoes are just becoming soft.
- Remove the cover, and then allow the potatoes to dry out a little.
- Beat the eggs, milk, salt, and pepper in a bowl.
- Pour the egg mixture over the potatoes and onions, using a spiral motion, starting from the outside and going inwards.
- Let it cook just as it is, with no stirring, until when the pan is gently shaken, the whole omelette will slide.
- Pour the hot oil from the other frying pan on top of the egg, and then place the pans together so that the second pan is open to the first.
- With a very quick motion, turn the whole thing upside down, so that the omelette goes into the second pan.
- Remove the first pan, but put the new pan onto the high burner, turning the other burner off.
- Let the omelette cook until the bottom is mildly browned. If you aren't sure it's cooked enough in the middle, poke it with a knife, and see if the knife comes out clean with maybe nothing on it but potato.
- When it is done, turn the heat off, and let it sit in the pan for 2 minute.
- Slide the omelette onto a large plate.
- Cut it into wedges, and serve with whatever condiments you like with omelettes.
Serving Suggestions:
Keep fairly warm, and eat it within 2 hours of cooking it, or put it in the freezer as soon as it is cooled. If you like, you can also add bell peppers, or chiles to your desired heat.