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Potato Omelet

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Potato Omelet

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Source: The Heritage of Spanish Cooking

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

In Spain, the humble potato omelet, the tortilla, is revered like a priceless work of art. Round, yellow and resplendent, it is worshiped like a sun god. It is perhaps the most versatile and widely accepted dish in Spanish cuisine. It can be eaten hot or cold, while sitting down at a table or standing at the counter of a bar, in a sandwich on the train or as part of a picnic in the country.

RECIPE INGREDIENTS

1 1/2 lb potatoes

1 1/3 cups olive oil

salt

6 eggs

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DIRECTIONS

Peel and rinse the potatoes, then slice finely and pat dry with a cloth.

Heat the oil in a deep skillet (frying pan) and add the potatoes. Deep-fry on medium heat, with a lid on, for 20-30 minutes, stirring occasionally. The pieces should be soft but not brown. When the potatoes are cooked, remove from the pan and drain in a colander. Add a little salt.

Beat the eggs lightly, just enough to mix the whites and the yolks. Add salt if necessary. Mix in the potatoes, stirring with a fork.

Heat a little of the oil again - just enough to cover the base of the skillet - and add the egg mixture, shaking the pan to avoid sticking. Cook for 2 minutes, or until just set.

Cover the pan with a wide plate or lid, then, holding it firmly with the flat of your hand, turn the pan upside-down. Slide the omelet from the plate or lid back into the pan and cook the other side for 1-2 minutes. It should be quite runny inside. Transfer to a large plate and serve.

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

862

Fat. Total:

79g

Fiber:

Carbohydrates, Total:

28g

Sodium:

101mg

% Cal. from Fat:

82%

Cholesterol:

319mg

Protein:

12g

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