Side Pannel
Spanish Omelet (Tortilla Espanola)
Spanish Omelet (Tortilla Espanola)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Spanish, Eggs
Ingredients List
- 4 tb Olive oil
- 2 lg Onions; (1 1/2 pounds),
- -peeled and cut into thin
- -slices
- 2 lb Potatoes; peeled and cut
- -into thin slices
- 6 Eggs
- Salt and freshly ground
- -black pepper; to taste
Directions
Heat the oil in a large nonstick frying pan. Saute the onions over medium
heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a
colander, reserving 2 tablespoons of the oil from the pan.
Cook the potatoes in boiling water for 4 to 5 minutes and drain in the
colander. Beat the eggs in a large bowl and stir in the onions and
potatoes; add salt and pepper to taste.
Heat the reserved oil over high heat in a heavy nonstick pan or a
well-seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes
or until the bottom is lightly browned. Place the pan in a preheated
400-degree oven for 20 to 30 minutes, or until the egg mixture is set.
Invert the tortilla onto a round platter. Cut into wedge-shaped slices and
serve with a salad.
NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think of, but a
sort of omelet loaded with onions and peppers. This is a popular item at
tapas bars, and an easy dinner to make after an evening of celebrating.
Makes 4 servings.
>From the files of Earl Shelsby
heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a
colander, reserving 2 tablespoons of the oil from the pan.
Cook the potatoes in boiling water for 4 to 5 minutes and drain in the
colander. Beat the eggs in a large bowl and stir in the onions and
potatoes; add salt and pepper to taste.
Heat the reserved oil over high heat in a heavy nonstick pan or a
well-seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes
or until the bottom is lightly browned. Place the pan in a preheated
400-degree oven for 20 to 30 minutes, or until the egg mixture is set.
Invert the tortilla onto a round platter. Cut into wedge-shaped slices and
serve with a salad.
NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think of, but a
sort of omelet loaded with onions and peppers. This is a popular item at
tapas bars, and an easy dinner to make after an evening of celebrating.
Makes 4 servings.
>From the files of Earl Shelsby
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