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Spanish Omelette

Along with paella, the ubiquitous Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire.
As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms,beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold.

* Serves: 4
* Difficulty: Very easy
*Preparation time: 35 minutes

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Ingredients
* 1/2 pint of olive oil
* 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
* 1/2 yellow onion, chopped
* 3 cloves garlic, minced
* 5 eggs
* Salt
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INGREDIENTES | TOXICOLOGICAL INTEREST | CONTROLPOINT |
Potato | The potato is part of the nightshade family and as such does have some disagreeable traits. One should never eat anything green from a potato. The leaves and stem are poisonous. Potatoes should be stored in dark, but dry places. Light will cause the formation of solanine on the skin of the potato. Though not likely to cause serious harm, green skinned potatoes can taste bitterand may result in temporary digestive discomfort.When confronted by green skin on a potato, simply peel it away. Keep as much of the rest of the skin as possible. For this is where most of the vitamins reside. | Storing and cooking |
ONION | due to increased surface area, the probability of bacterial development increases, but onions are a known antiseptic, especially when fresh and raw, |sSoring and handling |
EGGS | A health issue associated with eggs is contamination by pathogenic bacteria like Salmonella enteritidis. Contamination of eggs exiting a female bird via the cloaca may also occur with other members of the Salmonella group, so care must be taken to avoid the egg shell becoming contaminated with fecal matter. In commercial practice, eggs are quickly washed with asanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept.Health experts advise people to refrigerate eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs. As with meat, containers and surfaces that have been used to process raw eggs should not comein contact with ready-to-eat food. | Cooking , purchasing and holding |
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Preparation
-------------------------------------------------Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
Use a plate to cover the skillet and invert the...