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    Spanish - Potato Omelette


    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.

    Spanish - Potato Omelette

    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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