Free Recipe Spanish Omelet (Tortilla Espanola)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Spanish Omelet (Tortilla Espanola) Recipe
4 tb Olive oil
2 lg Onions; (1 1/2 pounds),
-peeled and cut into thin
-slices
2 lb Potatoes; peeled and cut
-into thin slices
6 Eggs
Salt and freshly ground
-black pepper; to taste
Spanish Omelet (Tortilla Espanola) Preparation
Heat the oil in a large nonstick frying pan. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan. Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander. Beat the eggs in a large bowl and stir in the onions and potatoes; add salt and pepper to taste. Heat the reserved 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. Place the pan in a preheated 400-degree 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. NOTE: In Spain, a tortilla isn”t the cornmeal flat bread we think of, but a sort of omelet loaded with onions and peppers. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating. Makes 4 servings. >From the files of Earl Shelsby Posted to MM-Recipes Digest by Rfm <Robert-Miles@usa.net> on Aug 30, 98, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Spanish Omelet (Tortilla Espanola)?
If you know a better Spanish Omelet (Tortilla Espanola) Recipe please comment below.