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Yield: Serves 8
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| Unlike most omelets, this classic Spanish tapa is usually served at room temperature and, as the name tortilla suggests, it has a flat, cakelike shape. A large nonstick frying pan is ideal for cooking the omelet, which also makes a good main course for four at lunchtime. |
RECIPE INGREDIENTS
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DIRECTIONS
In a large frying pan over medium heat, warm the 1/2 cup olive oil. Add half of the potatoes and fry, turning as needed, until tender but not browned, 10-12 minutes. (Don't worry if the slices stick to one another a little.) Using a slotted spatula, transfer to a platter and season to taste with salt and pepper. Repeat with the remaining potatoes. Set the potatoes and the frying pan aside.
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In a small sauté pan over medium heat, warm 2 tablespoons of the olive oil. Add the onions and sauté until soft and golden, 15-20 minutes. Transfer the onions to a large bowl and let cool slightly. Stir in the eggs and season to taste with salt and pepper. Fold in the fried potatoes.
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Place the large frying pan over low heat and warm the oil that remains in it. When the oil is hot, pour in the potato-egg mixture and cook until the top of the omelet is set and the bottom is golden, 8-10 minutes. Invert a large plate on top of the frying pan and invert the plate and pan together, unmolding the omelet browned side up. Add the remaining 1 tablespoon olive oil to the pan and slide the omelet back into the pan, browned side up. Continue to cook until golden brown on the second side, about 4 minutes longer.
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Turn the omelet out onto a serving plate, sprinkle with parsley and cut into wedges. Serve hot or at room temperature.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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| Calories: | 307 |
Fat. Total: | 22g |
Carbohydrates, Total: | 23g |
| Cholesterol: | 159mg |
Sodium: | 48mg |
Protein: | 8g |
| Fiber: | 3g |
% Cal. from Fat: | 64% |
Fat, Saturated: | 0g |
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