------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Spanish Omelet
 Categories: Eggs Main dish Mexican Vegetables  
   Servings:  4
 
       3 c  Potatoes; * 
     1/2 c  Onion; Chopped, 1 Md. 
     3/4 ts Salt 
     1/4 ts Red Pepper; Crushed, ** 
       2 tb Vegetable Oil 
       6 ea Eggs; Large, Beaten 
     1/3 c  Milk 
     1/2 ts Salt 
     1/8 ts Pepper 
 
   *      Potatoes should be peeled and finely chopped.  2 Large Potatoes
          should give you the 3 cups needed.
   **     1/4 tsp of crushed pequin chiles should be used where they are
          available.
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   Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
   Heat the oil in a 10-inch ovenware skillet (cast iron).  Add the potato
   mixture to the skillet, cover and cook over medium heat until tender,
   about 12 to 15 minutes, stirring occasionally.  Combine the eggs, milk,
   the 1/2 tsp salt and pepper.  Pour the mixture over the potatoes in the
   skillet.  Reduce the heat, cover and cook over low heat for about 8 to 10
   minutes or until the eggs are nearly set.  Uncover the skillet and place
   under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until
   the top is set.
  
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