Spanish Potato Omelet(Tortilla A La Espa¥Ola

* Exported from MasterCook *

SPANISH POTATO OMELET (TORTILLA A LA ESPA¥OLA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spanish Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Olive oil, or a mixture of o
1 x Vegetable oil
4 ea Large potatoes, peeled and c
1 x Slices
1 ea Large onion, thinly sliced
1 x Coarse salt
4 ea Large eggs

Heat the oil in an 8 or 9- inch skillet and add the
portato slices one at a time so they don't stick
togeather. Alternate layers of potato and onion slices
and salt the layers lightly. Cook slowly over medium
heat (the potatoes will really "boil" in the oil
rather than fry), lifting and turning the potatoes
occasionally, until they are tender but not brown. The
potatoes should remain separated, not in a "cake".
Drain the potatoes in a colander, reserving about 3
tablespoons of the oil.(the onion and potato give the
oil a wonderful flavor, so save the rest for some
other use.) Wipe out the skillet, scraping off any
stuck particles. (If this is difficult to do, wash the
skillet. It will be used again to set the omelet and
must be completely clean to avoid sticking.)
Meanwhile, in a large bowl beat the eggs with a fork
until they are slightly foamy. Salt to taste. Add the
potatoes to the egg, pressing down with a pancake
turner so that they are completely covered by the egg.
Let the mixture sit for 15 minutes. Heat two
tablespoons of the reserved oil in the skillet until
it reaches the smoking point. (It must be very hot or
the eggs will stick.) Add the potato and egg mixture,
spreading it out rapidly in the skillet with the aid
of a pancake turner. Lower the heat to medium high and
shake the pan often to prevent sticking. When the eggs
begin to brown underneath, invert a plate of the same
size over the skillet and flip the omelet onto the
plate. Add about 1 talbespoon more oil to the pan,
then slide the omelet back into the skillet to brown
on the other side. Lower the heat to medium and flip
the omelet two ot three more times (this helps to give
the omelet a good shape while it continues to cook),
cooking briefly on each side. It should be juicy
within. Transfer to a platter and cool, then cut in
thin wedges or into 1 - 1 1/2- inch squares that can
be picked up with toothpicks [May be prepared ahead].
Fat grams per serving: Approx. Cook
Time: :45 From "Tapas: the Little Dishes of Spain", by
Penelope Casas



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