Tortilla de patatas (potato omelet) - aka frittata
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Red potatoes; sliced 1//8\" thick |
| ½ | cup | Olive oil |
| 3 | Eggs; separate out yolks | |
| ⅓ | cup | Cheddar cheese; coarsely chopped |
| ⅓ | cup | Onion; coarsely chopped |
| ⅓ | cup | Ham; coarsely chopped |
| ⅓ | cup | Mushrooms; coarsely chopped |
| ¼ | cup | Milk or cream |
| ⅛ | teaspoon | Baking powder |
| Garlic; to taste | ||
| Oregano; to t | ||
Directions
Brown potatoes in olive oil. Drain. Whip egg yolks a little bit, add all other ingredients except egg whites. Mix thoroughly. Beat egg whites until about double in volume (a foamy liquid) . Fold egg whites gently into rest of mixture. Pour into a buttered, pre-heated omelet pan. Cook gently until almost set. Keep sliding the pan back and forth so that the omelet doesn't stick. Remove pan from stovetop. Place under pre-heated broiler. Cook until top is browned to your liking. Remove from oven, slide omelet onto plate and eat.
Notes: This is a Spanish dish. Note that in Spain (also in Venezuela) a tortilla is an egg dish, not like a Mexican tortilla. Use only as much olive oil as needed to brown the potatoes.
Recipe by: Ross Parris
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Mar 16, 1998