Agreed C1, and potato omelets like this yummy one. Rec: Tortilla Espanola (Potato Omelet)
Tortilla Espanola (Potato Omelet)
‘Unlike most omelets, this classic Spanish tapa is usually served at room temperature and, as the name tortilla suggests, it has a flat, cake-like shape. A large nonstick frying pan is ideal for cooking the omelet, which also makes a good main course for four at lunchtime.'
1/2 cup plus 3 tbsp olive oil
2 lb. baking potatoes, peeled and sliced 1/4 inch (6 mm) thick
salt and freshly ground pepper
3 onions, thinly sliced
6 eggs, lightly beaten
chopped fresh flat-leaf (Italian) parsley for garnish
In a large frying pan over medium heat, warm the 1/2 cup olive oil. Add half of the potatoes and fry, turning as needed, 10-12 minutes. (Don't worry if the slices stick to one another a little.) Using a slotted spatula, transfer to a platter and season to taste with salt and pepper. Repeat with the remaining potatoes. Set the potatoes and the frying pan aside.
In a small saute pan over medium heat, warm 2 tbsp of the olive oil. Add the onions and saute until soft and golden, 15-20 minutes. Transfer the onions to a large bowl and let cool slightly. Stir in the eggs and season to taste with salt and pepper. Fold in the fried potatoes.
Place the large frying pan over low heat and warm the oil that remains in it. When the mixture is hot, pour in the potato-egg mixture and cook until the top of the omelet is set and the bottom is golden, 8-10 minutes. Invert a large plate on top of the frying pan and invert the plate and pan together, unmolding the omelet browned side up. Add the remaining 1 tbsp olive oil to the pan and slide the omelet back into the pan, browned side up. Continue to cook until golden brown on the second side, about 4 minutes longer.
Turn the omelet out onto a serving plate, sprinkle with parsley and cut into wedges. Serve hot or at room temperature.
Serves 6-8
Source: Taverna (The Best of Casual Mediterranean Cooking), by Joyce Goldstein....a Sunset Book
Tortilla Espanola (Potato Omelet)
‘Unlike most omelets, this classic Spanish tapa is usually served at room temperature and, as the name tortilla suggests, it has a flat, cake-like shape. A large nonstick frying pan is ideal for cooking the omelet, which also makes a good main course for four at lunchtime.'
1/2 cup plus 3 tbsp olive oil
2 lb. baking potatoes, peeled and sliced 1/4 inch (6 mm) thick
salt and freshly ground pepper
3 onions, thinly sliced
6 eggs, lightly beaten
chopped fresh flat-leaf (Italian) parsley for garnish
In a large frying pan over medium heat, warm the 1/2 cup olive oil. Add half of the potatoes and fry, turning as needed, 10-12 minutes. (Don't worry if the slices stick to one another a little.) Using a slotted spatula, transfer to a platter and season to taste with salt and pepper. Repeat with the remaining potatoes. Set the potatoes and the frying pan aside.
In a small saute pan over medium heat, warm 2 tbsp of the olive oil. Add the onions and saute until soft and golden, 15-20 minutes. Transfer the onions to a large bowl and let cool slightly. Stir in the eggs and season to taste with salt and pepper. Fold in the fried potatoes.
Place the large frying pan over low heat and warm the oil that remains in it. When the mixture is hot, pour in the potato-egg mixture and cook until the top of the omelet is set and the bottom is golden, 8-10 minutes. Invert a large plate on top of the frying pan and invert the plate and pan together, unmolding the omelet browned side up. Add the remaining 1 tbsp olive oil to the pan and slide the omelet back into the pan, browned side up. Continue to cook until golden brown on the second side, about 4 minutes longer.
Turn the omelet out onto a serving plate, sprinkle with parsley and cut into wedges. Serve hot or at room temperature.
Serves 6-8
Source: Taverna (The Best of Casual Mediterranean Cooking), by Joyce Goldstein....a Sunset Book
