Potato Omelet • Tortilla de Papas
Servings: 6 to 8
Ingredients:
Directions
• Toss
the potatoes and onion and season lightly with salt.
• Heat
the oil in a fairly deep 8-inch skillet. Since the tortilla should be as
high and thick as possible, it is important that the skillet never be too
large.
• Add
the potatoes and the onion and simmer slowly until the potatoes are tender
and slightly golden.
• Remove
the onions and potatoes with a slotted spoon and drain in a colander. Pour
out the oil and wipe the skillet with a paper towel. Measure the oil and
return 2 tablespoons of it to the same skillet.
•
Meanwhile, beat the eggs with a fork or wire whisk until foamy. Add the
potatoes and onion to the eggs and mix. Re-heat the oil at a high
temperature in a small 8-inch skillet for a .thick tortilla and a 9-inch
skillet for a thinner one. Pour the eggs in all at once and lower the heat
to medium high. With a small spatula push the eggs towards the middle,
lifting the edges slightly.
• When
the potatoes start to brown underneath and the eggs are no longer runny and
are beginning to set on top, invert a large plate over the skillet and flip
the skillet over to deposit the tortilla bottom side up on to the plate.
Slide the tortilla back into the skillet, still bottom side up, first adding
more oil if necessary, and continue cooking to brown. Turn once again, first
adding more oil to the pan.
• To
serve, cut in pie shaped slices for a luncheon dish, or cut in squares to
serve on cocktail picks as tapas.
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