The main course for this Sunday's brunch is going to be Tortilla Española, Spanish omelet, potatoes and onions cooked in kind of a lot of olive oil, but then you drain off the oil, add the potatoes and onions to beaten eggs, and cook the whole mixture into a big round.

I had eaten Spanish omelets, but I had never made one before, so I decided to make a practice one. I started with the 1 3/4 cups of olive oil called for in the recipe, but after I strained the potatoes, there was just slightly under 1 1/2 cups left, so not nearly too much oil for a big pan that fed 5 people with a big chunk leftover, shown above. (that's maybe 1 1/2 TBLS oil per serving ...)

We ate the tortilla warm with ketchup & hot sauce, but it was also surprisingly good cold for lunch today at work.