The art of this dish is not in the ingredients but in the actual cooking. Follow the directions closely and don't be disappointed if it doesn't come out perfect the first time. We are still working on our technique. We have the beautiful example of Teresa, the gorgeous Spainard that was a volunteer at SKIP with us last fall to keep in our minds eye - We thank her for this masterpiece. Make sure the potates and onions are peeled and very thinly sliced. Sautee them in lots of oil - if you think it is too much, then it might be enough. The onions and potatoes should be soft but not brown. Remove from the pan, pouring them and the oil into a bowl containing the beaten eggs. Let sit for a bit to soak. Add some oil to the same pan. IMPORTANT: This pan should be of the non-stick variety! Teresa hunted all over Trujillo for someone with such a pan. Pour the egg mixture into the pan. Cook until the bottom is done (hard to tell, but guess). Loosen the bottom from the pan until you are confident you can flip it out of the pan whole. The top need not be cooked much. Take a plate the size of the pan or a bit bigger that doesn't have a lip. Lay it on top of the tortilla face down and flip the pan over, leaving the tortilla on the plate. Slide the tortilla back into the pan with the uncooked side now down and finish cooking it. Note, the inside of the tortilla can still be a bit raw, as they are thick, and in fact, the Spanish prefer it this way, as do we. Remove the tortilla from the pan and let it cool to room temperature (3 hours or a whole day). Slice into segments like a pizza and serve, traditionally with crusty bread and maybe some sangria (recipe for that forthcoming). Tortillas are great for any meal and are especially great for a hangover as they combine the proper amounts of grease and protein. Also, once you get the hang of the basic tortilla, you can add whatever you like, like omellettes or quiche... peppers, olives, ham, cheese, grasshoppers.
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