Spanish Potato Omelette
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tortilla espanola (spanish potato omelette) |
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gourmet magazine |
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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 |
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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 |