| 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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