Tortilla espanola (potato omelette, spanish style)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | New potatoes -- scrubbed |
| 2 | Yellow onions -- sweet | |
| Extra virgin olive oil -- | ||
| For frying | ||
| 4 | Cloves garlic -- chopped | |
| 6 | Eggs -- beaten | |
| Kosher salt | ||
| White pepper | ||
Directions
Leaving the skins on, slice the new potatoes thinly. Peel, split, and slice
onions. In a large saute pan, heat olive oil (the best you can afford).
You
need a good quarter inch in your pan. Saute potatoes and onions and garlic on
a low flame until the potatoes are soft and the onions are translucent.
Remove with a slotted spoon and place the potato mxture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish.
If
you use something small, make two. Season eggs and pour over potatoes.
Bake
20 minutes at 350F and then start testing. When the middle is set and the top
slightly brown, it's done. Let set 5 minutes, run a knife around the outside
and invert onto a round platter. Serve at room temperature.
Buffet menu: Torta Rustica filled with spinach and red peppers, cheese and ham This potato omelette A platter of Italian sausages grilled outside on the
Weber Breads, muffins, bagels, muffins, donuts ...
Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 20:20:26 -0700 (PDT) From: PatH <phannema@...>
Recipe By : Lou Jane Temple. Death by Rhubarb.