Spanish Potato Omelet
Source of Recipe
ww recipes
List of Ingredients
2 Tbs (30 ml) olive oil
1 medium-sized onion, thinly sliced
3 medium potatoes (1 lb, 450 g) peeled and
cut into 1/8 in (5 mm) slices
Salt and freshly ground black pepper to taste
4 eggs
Recipe
Heat the olive oil in a skillet (preferably one with a non stick
surface) and cook the onions and potatoes over moderate heat, tossing
occasionally, until they have colored lightly. Cover the skillet and
cook over low heat for 12 to 15 minutes, or until the potatoes are
tender. In a small bowl beat the egg with the salt and pepper until
frothy. Pour into the skillet and cook uncovered for 3 to 5 minutes,
until the eggs are set. Place an inverted plate over the skillet and,
grasping plate and skillet firmly together, turn them over,
transferring the omelet to the plate. Add an additional tablespoon
(15 ml) of oil to the skillet if necessary, then slide the omelet back
into the skillet, browned side up. Cook over moderate heat for an
additional 3 to 5 minutes. Cool and cut into wedges. Serve chilled
or at room temperature. Serves 4 to 6.
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