| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | Spain, Tapas, Eggs, Easy, Spanish | 1 | servings |
INGREDIENTS
| 4 | tb | Olive oil |
| 2 | lg | Onions; (1 1/2 pounds), peeled and cut into thin slices |
| 2 | lb | Potatoes; peeled and cut into thin slices |
| 6 | Eggs | |
| Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
Heat the oil in a large nonstick frying pan. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan. Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander. Beat the eggs in a large bowl and stir in the onions and potatoes; add salt and pepper to taste. Heat the reserved oil over high heat in a heavy nonstick pan or a well-seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned. Place the pan in a preheated 400-degree oven for 20 to 30 minutes, or until the egg mixture is set. Invert the tortilla onto a round platter. Cut into wedge-shaped slices and serve with a salad. NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think of, but a sort of omelet loaded with onions and peppers. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating. Makes 4 servings. >From the files of Earl Shelsby Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98, converted by MM_Buster v2.0l.
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