Tortilla a la espanola
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Onions |
| 6 | pounds | Potatoes |
| 2 | cups | Olive oil |
| Salt & fresh black pepper | ||
| 12 | Eggs | |
Directions
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.
CASA JUANCHO
2436 S.W. 8TH ST., MIAMI
BEVERAGE: SANGRIA
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .