Spanish Potato Omelette
|
| tortilla espanola (spanish potato omelette) |
| |
| gourmet magazine |
| |
| 1-1/2 cup | olive oil |
| 2-1/2 lb. | boiling potatoes, peeled and cut into 1/3-inch dice |
| 2-1/2 cup | chopped onion |
| 1 Tbsp | coarse salt |
| 10 large | eggs |
| |
| heat oil in a 12-inch nonstick skillet over moderate heat until hot but |
| not smoking and add potatoes, onion, and half of salt. cook over |
| moderately low heat, stirring occasionally, until vegetables are very |
| tender but not colored, about 45 minutes. drain vegetables in a large |
| colander set over a bowl and cool 5 minutes. lightly beat eggs in a |
| large bowl. gently stir in vegetables with 1 tablespoon oil, salt, and |
| pepper to taste. return 1 tablespoon oil to skillet and add mixture, |
| pressing potatoes flush with eggs. cook over low heat, covered, 12 to 15 |
| minutes, or until almost set. turn off heat and let stand, covered, 15 |
| minutes. shake skillet gently to make sure tortilla is set on bottom and |
| not sticking to skillet. invert tortilla onto a large flat plate and |
| slide back into skillet, bottom side up. (alternatively, especially if |
| top is still loose at this point, slide tortilla onto plate first. cover |
| it with skillet and invert tortilla back into skillet.) round edge with |
| a rubber spatula and cook over low heat, covered, 15 minutes more, or |
| until set. slide tortilla onto a serving plate, slice and serve warm or |
| at room temperature. |
| |
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| (ID: 5397) Mirror: rec.food.recipes: Sun, Oct 31, 2004 |