This document provides a recipe for a Spanish omelette called Tortilla Espanola. It lists the ingredients as potatoes, onions, eggs, and olive oil. The preparation instructions describe cutting the potatoes and onions, mixing them with eggs, and frying the mixture in olive oil to form an omelette. It is served sliced like a pie and can be served as a tapas dish or light meal. The document also provides a recipe for an Iranian potato salad called Saladarusa that contains chicken, potatoes, vegetables, eggs, pickles, and a mayonnaise-based dressing.