INGREDIENTS

INSTRUCTIONS

(as made by my partner of 13 years who got this recipe from one of the
Spanish musicians he worked with)
Put 6 tablespoons of olive oil into a large pan, add the garlic, thyme and
lemon zest and heat. When the oil is hot, remove the garlic, thyme (leave
dried thyme in the pan) and lemon zest and add the potatoes. Fry for about
15-20 min over medium heat, turning regularly, and season judiciously with
salt and pepper and the lemon zest, cut into strips. Some potato slices
will be done, some will be a little raw. Pour the potatoes into a colander
to let as much of the oil drain off as possible. Let cool a bit. Wipe the
pan.
In a large bowl, beat 6 eggs well and carefully stir the slightly cooled
potatoes into the beaten eggs. Heat the remaining tablespoon of olive oil
in the pan. Add the potato-egg mixture, drawing the mixture away from the
edge of the pan with a wooden spoon so that the egg can run into the gap.
Cook over medium heat for about 5-7 min or until the mixture seems set and
slightly brown on one side. Remove the pan from the heat, put a large plate
over the pan, turn the whole lot over and slide the omelet back into the
pan. Cook for about 2 min to brown the other side. Remove the omelet from
the pan and serve warm or (better, says David) cold, cut into wedges. Good
with a bit of salsa with coriander (or ketchup, when eaten as a family
dinner; also great for picknicks and brunches).
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by david young
<griffi@zoo.co.uk> on Feb 22, 97.

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