| spanish Potato Omelet (tortilla Espaņola) in Spain, Tortilla Refers To A Savory Round Based On Potatoes Or Eggs, Not The Mexican Flatbread Of Flour Or Corn. 3/4 Cup Olive Oil
4 Medium Potatoes, Pared And Cut Into 1/8-inch Slices
1 Medium Onion, Cut Into 1/8-inch Slices
4 Eggs
1/2 Teaspoon Salt
1/4 Teaspoon Pepper heat Oil In 10-inch Nonstick Skillet Until Hot. Layer Potato And Onion Slices Alternately In Skillet. Cook Over Medium-low Heat, Turning Frequently, Until Potatoes Are Tender But Not Brown, About 12 Minutes. Remove Potatoes And Onion With Slotted Spoon; Drain, Reserving 3 Tablespoons Oil In Skillet. beat Eggs, 1/4 Teaspoon Of The Salt And The Pepper In Large Bowl; Gently Stir In Potatoes And Onion. Sprinkle Remaining Salt Over Potatoes. heat Oil In Skillet Until Hot; Pour Egg And Potato Mixture Into Skillet. Cook Uncovered Over Medium-low Heat Until Potatoes Begin To Brown On Bottom And Edge Of Omelet Is Firm (center Will Be Wet), About 7 Minutes. shake Pan Occasionally To Prevent Omelet From Sticking. Place Large Plate Over Skillet; Invert Omelet On Plate. Slide Omelet Back Into Skillet. Continue To Cook Over Medium-low Heat Until Eggs Are Set And Potatoes Are Golden Brown, About 2 Minutes Longer. Turn Onto Serving Plate; Cut Into Wedges To Serve. yields 4 Servings. |
