member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Tortilla De Patata


    Source of Recipe


    Internet

    List of Ingredients




    1/4 cup plus 2 tablespoons olive oil
    1 large onion, cut into 1/3-Inch-thick slices
    Salt and ground black pepper to taste
    1 pound red-skinned potatoes, peeled and cut into 1/8-inch-thick slices
    6 large eggs
    1/2 teaspoon salt

    Heat the 2 tablespoons of oil in a large skillet over medium heat. Add onions and cook until soft and golden, reducing the heat as they cook, about 20 minutes. Remove to a large bowl. Heat the remaining 1/4 cup of olive oil in same skillet over high heat.

    Add the red potatoes and cook until golden brown, about 10 to 12 minutes. Toss potatoes often, separating the slices that stick together. Remove potatoes with a slotted spoon to paper towels to drain. Set aside the pan with the oil in it. Add to the onions and mix together the eggs, 1/2 teaspoon salt and ground black pepper to taste. Add the potatoes to the egg mixture and toss to coat. Return the skillet to high heat to heat the remaining oil in the pan. Add egg mixture and immediately reduce heat to low. Let the omelet cook for 3 to 4 minutes, undisturbed, until the bottom is golden and the omelet is almost set.

    Place a lightly oiled heat-proof plate upside down over the omelet and flip the skillet to turn the omelet over. Slide the omelet back into the pan to cook the second side. Cook until golden, about 2 to 3 minutes more. Shake the omelet loose from the pan and slide onto a clean plate. Cut into 6 wedges and serve hot or at room temperature.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |