Tortilla of potato and onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Red potatoes; unpeeled, and |
| Cooked but still firm; and sliced | ||
| 1 | medium | Onion; sliced |
| 2 | Garlic cloves; chopped | |
| 3 | tablespoons | Olive oil |
| 6 | Eggs | |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste | ||
Directions
Heat a 10-inch non-stick frying pan and saute the potatoes, onion and garlic in the oil. Beat the eggs with a bit of salt and pepper and pour over the vegetables. Using a wooden spatula, raise the edge of the omelet so the uncooked top can flow under the omelet. Cook for about 5 minutes on medium heat. Place a plate over the top of the pan and invert both plate and pan so the omelet comes out upside down. Slide it back into the hot pan to cook the second side. Cook for about 2 minutes more.
Comments: In Spain a tortilla is an omelet, turned once in the pan, then served in wedges like a pie. Any number of fillings can be used once you master the trick of turning the tortilla.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-10-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.