Tortilla Espanola (Potato Omelette)
.
Yield
4 servingsPrep
15 minCook
30 minReady
50 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
new potatoes
scrubbed |
|
| 2 | each |
onions
yellow, sweet |
|
| 1 | x |
olive oil, extra-virgin
for frying |
*
|
| 4 | cloves |
garlic
chopped |
|
| 6 | large |
eggs
beaten |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
white pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
new potatoes
scrubbed |
|
| 2 | each |
onions
yellow, sweet |
|
| 1 | x |
olive oil, extra-virgin
for frying |
*
|
| 4 | cloves |
garlic
chopped |
|
| 6 | large |
eggs
beaten |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
white pepper
|
*
|
Directions
Leaving the skins on, slice the new potatoes thinly.
Peel, split, and slice onions.
In a large sauté pan, heat olive oil (the best you can afford).
You need a good quarter inch in your pan.
Sauté 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 350℉ (180℃) F 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.
