Spanish omelet

Ingredients

Quantity		Ingredient
3	cups	Potatoes; *
½	cup	Onion; Chopped, 1 Md.
¾	teaspoon	Salt
¼	teaspoon	Red Pepper; Crushed, **
2	tablespoons	Vegetable Oil
6	eaches	Eggs; Large, Beaten
⅓	cup	Milk
½	teaspoon	Salt
⅛	teaspoon	Pepper

Directions

* Potatoes should be peeled and finely chopped. 2 Large Potatoes should give you the 3 cups needed. ** ¼ tsp of crushed pequin chiles should be used where they are available.

Combine the potatoes, onion, the ¾ tsp of salt and the crushed chiles. Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato mixture to the skillet, cover and cook over medium heat until tender, about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk, the ½ tsp salt and pepper. Pour the mixture over the potatoes in the skillet. Reduce the heat, cover and cook over low heat for about 8 to 10 minutes or until the eggs are nearly set.

Uncover the skillet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set.

Related recipes

• Cheesy spanish omelette
• Italian omelet
• Mexican omelet
• Omelet
• Omelets
• Omelets mexicana
• Pat's spanish omelet
• Spanish frittata
• Spanish omelet (5-a-day)
• Spanish omelet (tortilla espanola)
• Spanish omelet > depression-era
• Spanish omelets
• Spanish omelette
• Spanish omelette (egg beaters)
• Spanish omelette - nosh style
• Spanish potato omelet
• Tortilla espanola (spanish omelet)
• Tortilla espanola - spanish omelette
• Tortilla espanola spanish omelette
• Tortilla espanolacspanish omelette