Tortilla Espanola (Spanish Omelet)
In Spain, a tortilla isn't the cornmeal flat bread we think of, but a sort of omelet loaded with onions and potatoes. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating.
Ingredients
| 4 | tablespoons |
olive oil
divided |
|
| 2 | large |
onions
peeled, thinly sliced |
|
| 2 | pounds |
potatoes
peeled, thinly sliced |
|
| 6 | large |
eggs
|
|
| 1 | x |
red hot pepper sauce
as needed, optional |
* |
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
to taste |
* |
| 1 | teaspoon |
rosemary leaves
freshly chopped, or 1/2 teaspoon dried |
Directions
Heat 2 tablespoons of oil in a large nonstick frying pan.
Sauté the onions over medium heat for 6 to 8 minutes or until soft but not brown.
Remove from the heat and set aside.
Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander.
Beat the eggs in a large bowl, add a few splashes of hot pepper sauce if needed.
Stir in the onions and potatoes; add salt and pepper to taste.
Heat the remaining 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.
Sprinkle some rosemary leaves on top.
Place the pan in a preheated 400 degree F 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.
Nutrition Facts
Serving Size 390g (13.8 oz)
