Eggs and whatever spices and veggies you like!

http://www.cooks.com/rec/doc/0,1826,152162-250194,00.html This is a good site for making a spanish omlettee, they sound really good!!!

I found this on span-recipes.com :) 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 featuree tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countles 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 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 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 stirr 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 omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional). Serve warm or at room temperature

•3 eggs, beaten •1 cup spinach •1 tablespoon butter •1/4 teaspoon salt •A dash of white pepper or paprika 1.Boil the spinach in salted water for about 18 minutes. Drain off water. 2.Press the spinach tightly between the hands to extract excess water. Chop not too fine. 3.Mix with the eggs. 4.Boil the butter in an omelet-pan and add the mixture. 5.As soon as it begins to stiffen, draw it away from the edges of the pan or gently slide a knife under the center to allow the uncooked egg to reach the hot pan and cook evenly. 6.When the omelet is a rich golden brown, fold over and serve at once on a very hot plate.