Tortilla a la espanola

Yield: 6 Servings

Measure Ingredient
4 pounds Onions
6 pounds Potatoes
2 cups Olive oil
\N \N Salt & fresh black pepper
12 \N Eggs

1. Cut the onions into thin slices. Peel & thinly slice the potatoes.

2. Heat all but 4 tbs. oil in 1 or 2 very large frying pans. Cook onions over medium heat for 5 mins. Add the potato slices & salt & pepper to taste, & cook for another 5-8 mins., or until potatoes are soft. Transfer onions & potatoes to a colander & drain off the oil. Thoroughly beat eggs in a large bowl & stir in vegetables.

3. Heat the remaining 4 tbs. oil in a large frying pan over high heat. The oil should be very hot. Add the omelette mixture to the pan & cook over medium heat for 3-4 mins. If you are feeling adept, flip the tortilla w/ a quick flick of the wrist. Alternately, place a large plate over the frying pan, invert tortilla onto plate, & slide it, uncooked side down, back into pan. Cook other side 4 mins. Cut into wedges & serve at once.


2436 S.W. 8TH ST., MIAMI


From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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