Potato Omelet

  • Active Time 30m
  • Total Time 30m

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.
The popular writer of fables from the Canary Islands Tomas de Iriarte observed in the mid-eighteenth century: ". . .then someone invented la tortilla and now everyone cries Que maravilla!"

ingredients

  • 1 1/2 pound potatoes
  • 1 1/3 cups olive oil
  • Salt
  • 6 eggs

directions

Peel and rinse the potatoes, then thinly slice 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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1179

nutrition information per serving

862 calories; 79g total fat; 319mg cholesterol; 101mg sodium; 28g carbohydrates; 2g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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