Tortilla espanola - spanish omelette

Yield: 4 Servings

Measure Ingredient
2.00 \N Russet potatoes; boiled until tender,
\N \N Peeled; and cubed into 1/4\" dice
6.00 \N Eggs
4.00 tablespoon Extra-virgin olive oil
1.00 \N Spanish onion; sliced 1/4\" slices
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

In a mixing bowl, stir together potatoes and eggs and season with salt and pepper. In a 10-inch nonstick saute pan, heat oil until smoking. Add onions and cook until golden brown and tender, about 10 minutes. Pour onions into egg mixture and stir quickly. Pour egg mixture back into nonstick pan, lower heat to medium and cook 6 minutes. Carefully flip over and continue cooking until eggs are set, about 6 to 7 more minutes. Remove to plate and serve at room temperature. This recipe yields 4 servings as tapas.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A25 broadcast 01-29-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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