Tortilla Española – Spanish Omelet

Number of Servings: 4

Ingredients:

4 large potatoes (low starch work best such as boiling potatoes, red or yellow potatoes)
1 large onion
6 eggs
Salt
Extra virgin olive oil

Instructions:

1) Dice and mix the potatoes and onions.

2) Heat a little olive oil to cover the bottom of a large frying pan over low heat.

3) Add the mixture of onions and potatoes to the heated pan and sprinkle with salt.

4) Keep the range temperature the lowest setting and fry slowly for 20 minutes.

5) While cooking the mixture, beat the eggs in a bowl adding a pinch of salt.

6) Remove the cooked potato and onion combination with a draining spoon and add it to the whipped eggs in a bowl.

7) Pour out the excess oil from the frying pan but leave a light coating in the pan.

8) Heats briskly on a higher heat until the oil is smoking. Pour in the egg mixture into the pan, shaking all the time so it does not stick to the bottom.

9) Cook briefly fro approximately 2 minutes, then remove the pan from the heat and slide the omelet onto a large plate so the uncooked side is still upwards and place another plate on top and invert it.

10) With the cooked side facing down, slide the omelet back into the pan to brown that side and cook for an additional 2 to 3 minutes shaking the pan side to side as before.

The end result should appear cake-like at about ¾ inch thick. It should be a golden brown on the outside and soft and succulent in the middle.

Optional:

For variety try any of the following or a combination of several and add to the beaten eggs:

Sautéed chorizo (sausage), bacon or ham

Sautéed and then drained vegetables, such as asparagus, string beans, or sliced mushrooms or zucchini

Grated or diced cheese, such as cheddar, parmesan, feta or Swiss

Chopped herbs, such as thyme, basil, or parsley

Recipe courtesy of Hispanic Kitchen member Veronica Shine

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