Free Recipe Spanish Potato Omelet

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Spanish Potato Omelet Recipe

1 lb Waxy potatoes, peeled and
-cut into thin slices, about
-(up to 1-1/2)
7 tb (extra virgin) oilve oil
2 Whole cloves of garlic, peel
1 Sprig fresh thyme -or-
1 ts Dried thyme
1 Piece untreated lemon zest
Salt, freshly ground pepper
6 lg Freerange eggs
Some more untreated lemon
-zest, cut into very thin
-strips (all in all you need
-the zest of about 1/2
-lemon)

Spanish Potato Omelet Preparation

(as made by my partner of 13 years who got this recipe from one of the Spanish musicians he worked with) Put 6 tablespoons of olive oil into a large pan, add the garlic, thyme and lemon zest and heat. When the oil is hot, remove the garlic, thyme (leave dried thyme in the pan) and lemon zest and add the potatoes. Fry for about 15-20 min over medium heat, turning regularly, and season judiciously with salt and pepper and the lemon zest, cut into strips. Some potato slices will be done, some will be a little raw. Pour the potatoes into a colander to let as much of the oil drain off as possible. Let cool a bit. Wipe the pan. In a large bowl, beat 6 eggs well and carefully stir the slightly cooled potatoes into the beaten eggs. Heat the remaining tablespoon of olive oil in the pan. Add the potato-egg mixture, drawing the mixture away from the edge of the pan with a wooden spoon so that the egg can run into the gap. Cook over medium heat for about 5-7 min or until the mixture seems set and slightly brown on one side. Remove the pan from the heat, put a large plate over the pan, turn the whole lot over and slide the omelet back into the pan. Cook for about 2 min to brown the other side. Remove the omelet from the pan and serve warm or (better, says David) cold, cut into wedges. Good with a bit of salsa with coriander (or ketchup, when eaten as a family dinner; also great for picknicks and brunches). Posted to TNT – Prodigy”s Recipe Exchange Newsletter by david young <griffi@zoo.co.uk> on Feb 22, 97.

Cooking Temperature:

Recipe Serves: 1

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