Ingredients
-
1/4
-
3
-
1/4
-
4
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Tortilla De Patatas — Potato Omelet (Spain),This recipe comes from the 2002 cookbook, Mediterranean Street Food, & it makes one of the most common, yet one of the tastiest of Spanish omelets. This omelet will serve 4-6 as an appetizer, or just 2 as a main course. Preparation time does not include the chopping or dicing of the vegetables.,Great egg dish – hearty and delicious! I left out the onions and was generous with the pepper. Very clear directions made this easy and mine came out perfectly. Thanks for sharing your recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In an 8 1/2-Inch Skillet, Put the Oil & Place Over Medium-Low Heat. When Oil Is Hot, Add Potatoes & Cook For 15 Minutes, Stirring Occasionally. |
|
2
Done
|
Add Onion & Cook Another 20-30 Minutes, or Until the Potatoes & Onion Are Completely Done & Lightly Golden. |
|
3
Done
|
Pour Excess Oil Into a Small Bowl & Set Aside. |
|
4
Done
|
Put Vegetables in a Larger Bowl, Then Pour the Beaten Eggs Over the Veggies, Season to Taste With Salt & Pepper & Stir Carefully to Combine. |
|
5
Done
|
Wipe the Skillet Clean, Then Pour the Reserved Oil Back Into the Skillet. Place Over Medium Heat &, When Oil Is Hot, Pour the Egg-&-Vegetable Mixture Into It. |
|
6
Done
|
Shake the Pan to Spread This Mixture Evenly & Cook For 7-10 Minutes, or Until the Bottom Is Golden. |
|
7
Done
|
Carefully Slide a Spatula Along the Sides & Underneath the Omelet to Make Sure It Is not Sticking, Then Place a Plate Over the Pan. Hold It Tightly With One Hand & Turn the Pan Over With the Other Hand. Then Slide the Tortilla Back Into the Pan & Cook For Another 3-5 Minutes, or Until the Bottom Is Set but the Inside Still Slightly Moist. |
|
8
Done
|
Serve Warm or at Room Temperature & Enjoy! |
