INGREDIENTS

INSTRUCTIONS

In a large heavy skillet heat the oil over moderate heat. Add the potato
slices, one at a time to prevent sticking, in a single layer. Alternate
potato layers with the onion slices and season with salt and pepper. Cook
the vegetables, lifting and turning the potatoes occasionally, until tender
but not brown. In a large bowl beat the eggs with a fork. Transfer the
tender potatoes and onions to a colander to drain. Reserve 3 tablespoons of
the olive oil. Add the drained potatoes and onions to the eggs, pressing
down on the potatoes so that they are completely submerged, and let sit for
15 minutes. Heat 2 tablespoons of the reserved oil in a large heavy skillet
over high heat. Add the potato-and-egg mixture, quickly spreading it out in
the pan with a spatula. Sprinkle half of the herbs over the egg mixture.
Lower the heat to moderately-high and shake the pan occasionally to prevent
sticking. When the potatoes begin to brown underneath, invert a large plate
over the skillet. Flip the omelet onto the plate. Remove any pieces that
have stuck to the pan and arrange them on the tortilla. Add the remaining
tablespoon of reserved oil to the pan, then slide the tortilla back into
the skillet. Lower the heat to medium and continue to cook the tortilla,
flipping 2 to 3 more times, until it is firm but still moist. Transfer the
tortilla to a platter and sprinkle with remaining herbs. The tortilla can
be served hot, warm, room temperature, cool, or cold cut into wedges. This
recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8894 broadcast 05-29-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-26-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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