Tortilla Espanola(Potato Omelette, Spanish S

* Exported from MasterCook *

TORTILLA ESPANOLA (POTATO OMELETTE, SPANISH S

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/B Heaven Lee
Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb New potatoes -- scrubbed
2 Yellow onions -- sweet
Extra virgin olive oil --
For frying
4 Cloves garlic -- chopped
6 Eggs -- beaten
Kosher salt
White pepper

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 ...

Recipe By : Lou Jane Temple. Death by Rhubarb.

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 (



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