Tortilla de patatas (potato omelet) - aka frittata

1 Servings

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

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

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