Tortilla Espanola – (spanish Potato Omelet)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | Taste1 | 6 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | lb | Russet potatoes |
| 1 | Onion, peeled halved | |
| Through the root, and sliced | ||
| thin | ||
| 6 | Eggs, lightly beaten |
INSTRUCTIONS
Heat the oil in an 8- or 9-inch non-stick or well-seasoned iron skillet over moderate heat. Peel the potatoes and slice them very thinly (we like to use a mandoline, or an inexpensive slicing machine made from plastic). Do not put potatoes in water. Add the potatoes and the onions to skillet, and stir until they are completely coated with the oil. Reduce the heat and cook, stirring often so that the vegetables color, until the potatoes are cooked through -- about 12 minutes. They should remain separate. Remove the potatoes and onions with a slotted spoon to a baking sheet lined with paper towels and let them drain. Pour the oil out of the skillet and into a cup. Wipe out the skillet and remove any pieces of onion or potato stuck to the pan. Add 3 tablespoons of the oil from the cup back to the skillet. Carefully transfer the potato mixture to a shallow bowl, pour the eggs over them, turning to coat well, season with salt and pepper, and let stand for l0 minutes. Heat the oil in the skillet over moderately-high heat until very hot but not smoking, and add the potato and egg mixture, spreading the potatoes evenly. Reduce the heat to medium-low and shake the pan often to prevent sticking. When the top is no longer liquidy (about 10 minutes), cover the skillet with a plate and turn the tortilla out. Add 2 more tablespoons of the reserved oil and return the tortilla, cooked side up, to the skillet and cook for about 5 minutes longer -- or until cooked through ~- and the underside is moderately browned. Let rest until the tortilla comes to room temperature. When ready to serve, cut into 6 wedges, and sprinkle each wedge with a little coarse salt and Spanish olive oil. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4826 broadcast 03-10-1998) 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 03-30-1998 Suggested Wine: Fino Sherry, Jarana, Emilio Lustau Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 312
Calories From Fat: 203
Total Fat: 22.9g
Cholesterol: 186mg
Sodium: 82.7mg
Potassium: 513.1mg
Carbohydrates: 18.3g
Fiber: 2.1g
Sugar: 1.8g
Protein: 8.5g