Spanish Omelette

At some point during my childhood my brother introduced this dish into our family, and was probably the one who kept making it over and over until it became a classic for us. For some, to me anyway, unfathomable reason our parents actually had such a silly unitasker as a french fry cutter - unfathomable not least because I can't remember them ever making french fries. I admit that for cutting potatoes into little square-cross section beams of equal thickness there is no faster way than to use the french fry cutter ... but doing it with a good knife doesn't take that much longer as long as we're talking about reasonable amounts. Of course, making this dish later in the dormitory - using a knife - was what got me forever the reputation of being that-guy-who-makes-his-own-fries..


Ingredients:
- oil
- 8 medium potatoes, peeled, cut like french fries
- 2 medium onions, chopped coarsely
- 4 eggs
- 1 dL (1/2 cup) milk
- salt, pepper, and paprika

The onion were sautéed in a little oil in a large (preferably non-stick) pan till translucent, then the potatoes were added and sautéed with occasionally stirring^[1] until they looked nicely browned.
The eggs were beaten together with milk, salt, pepper and paprika in a bowl, then poured over the potatoes. The heat was reduced and the omelette was allowed to stand until the eggs had solidified - which of course goes much faster if the pan is covered.

Was served with a salad and some ketchup - although not the case this time we sometimes also have it with some fried bacon on the side..

^[1] Without a non-stick pan this should be almost constant stirring.