Potato Omelette, Spanish
Source of Recipe
from Sylvia
In Spain, tortilla refers to a savoury round based on potatoes
or eggs, not the Mexican flatbread of flour or corn. This is the
basic Spanish Tortilla, other vegetables can be used. I use
different coloured peppers and/or mushrooms for a change.
This can be served hot or cold.
Potato Omelette, Spanish
4 medium potatoes, peeled and cut into 1/8-inch slices
1 medium onion, cut into 1/8-inch slices
6 fl oz/175ml/3/4 cup olive oil
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil in 10-inch non-stick frying pan until hot.
Layer potato and onion slices alternately in pan.
Cook over medium/low heat, turning frequently, until potatoes
are tender but not brown, about 12 minutes.
Remove potatoes and onion with slotted spoon; drain, reserving
3 tablespoons oil in skillet.
Beat eggs, 1/4 teaspoon of the salt and the pepper in large bowl;
gently stir in potatoes and onion.
Sprinkle remaining salt over potatoes.
Heat oil in skillet until hot.
Pour egg and potato mixture into the pan.
Cook uncovered over medium/low heat until potatoes begin to brown
on bottom and edge of omelette is firm (centre will be wet), about
7 minutes.
Shake pan occasionally to prevent omelette from sticking.
Place large plate over the pan; invert omelette on plate.
Slide omelette back into skillet.
Continue to cook over medium/low heat until eggs are set and
potatoes are golden brown, about 2 minutes longer.
Turn onto serving plate; cut into wedges to serve.
4 substantial servings
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