Tortilla espanola (potato omelette, spanish style)

6 Servings

Ingredients

Quantity Ingredient
2 pounds New potatoes -- scrubbed
2 Yellow onions -- sweet
Extra virgin olive oil --
For frying
4 Cloves garlic -- chopped
6 Eggs -- beaten
Kosher salt
White pepper

Directions

Leaving the skins on, slice the new potatoes thinly. Peel, split, and slice

onions. In a large saute pan, heat olive oil (the best you can afford).

You

need a good quarter inch in your pan. Saute potatoes and onions and garlic on

a low flame until the potatoes are soft and the onions are translucent.

Remove with a slotted spoon and place the potato mxture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish.

If

you use something small, make two. Season eggs and pour over potatoes.

Bake

20 minutes at 350F and then start testing. When the middle is set and the top

slightly brown, it's done. Let set 5 minutes, run a knife around the outside

and invert onto a round platter. Serve at room temperature.

Buffet menu: Torta Rustica filled with spinach and red peppers, cheese and ham This potato omelette A platter of Italian sausages grilled outside on the

Weber Breads, muffins, bagels, muffins, donuts ...

Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 20:20:26 -0700 (PDT) From: PatH <phannema@...>

Recipe By : Lou Jane Temple. Death by Rhubarb.

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