Ingredients
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1
-
4
-
1
-
-
4
-
-
-
-
-
-
-
-
-
-
Directions
Spanish Potato Omelet (Tortilla a la Espanola)
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Steps
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1
Done
|
Heat the Oil in a 8-9 Inch Skillet. Add the Slices of Potato One at a Time to Avoid Sticking Together. |
|
2
Done
|
Alternate Layers of Potatoes With Layers of Onions. |
|
3
Done
|
Cook Slowly Over Medium Heat, Turning the Potatoes Until Tender, not Brown. |
|
4
Done
|
Drain Potatoes in a Colander, Save Oil. |
|
5
Done
|
Make Sure Skillet Is Very Clean For Later Use. in a Bowl, Beat Eggs With a Fork Until Slightly Foamy. |
|
6
Done
|
Salt to Taste. Add the Potatoes, Press Down to Cover Potatoes Completely With Egg. Return to Skillet, Heat 2 Tablespoons of Saved Oil Until Smoking Point. Add the Mixture, Spread It Out. Rapidly, Lower the Temperature to Medium-High. |
|
7
Done
|
Shake the Pan Often to Avoid Sticking. |
|
8
Done
|
When the Bottom Is Brown, Cover the Skillet With a Plate, Turn Skillet Up-Side Down, Remove Tortilla, Slide Off Plate With Uncooked Side Down Into Skillet and Cook the Other Side, Turn Several Times Until Cooked |
