| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Spanish | Eggs | 1 | Servings |
INGREDIENTS
| 2 | lg | Red potatoes; sliced 1//8" thick |
| 1/2 | c | Olive oil |
| 3 | Eggs; separate out yolks | |
| 1/3 | c | Cheddar cheese; coarsely chopped |
| 1/3 | c | Onion; coarsely chopped |
| 1/3 | c | Ham; coarsely chopped |
| 1/3 | c | Mushrooms; coarsely chopped |
| 1/4 | c | Milk or cream |
| 1/8 | ts | Baking powder |
| Garlic; to taste | ||
| Oregano; to t |
INSTRUCTIONS
Brown potatoes in olive oil. Drain. Whip egg yolks a little bit, add all other ingredients except egg whites. Mix thoroughly. Beat egg whites until about double in volume (a foamy liquid) . Fold egg whites gently into rest of mixture. Pour into a buttered, pre-heated omelet pan. Cook gently until almost set. Keep sliding the pan back and forth so that the omelet doesn't stick. Remove pan from stovetop. Place under pre-heated broiler. Cook until top is browned to your liking. Remove from oven, slide omelet onto plate and eat. Notes: This is a Spanish dish. Note that in Spain (also in Venezuela) a tortilla is an egg dish, not like a Mexican tortilla. Use only as much olive oil as needed to brown the potatoes. Recipe by: Ross Parris Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 16, 1998
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