Tortilla Espanola – Spanish Omelet<\/p>\n
<\/p>\n
1 C. EVOO<\/p>\n
4 Potatoes, about 1 lb, peeled and cut into \u00bd” cubes<\/p>\n
1 Onion, thinly sliced<\/p>\n
6 Eggs<\/p>\n
Salt and Pepper<\/p>\n
<\/p>\n
Heat oil in a 9″ skillet until hot; add potatoes and onion and turn to coat.\u00a0 Reduce temperature and cook for 15 minutes, or until soft, turning often, without letting them brown.\u00a0 Remove from oil with slotted spoon and set aside to drain on paper towels.\u00a0 Pour oil into small bowl.\u00a0 Add eggs, salt and pepper into a bowl and beat with a fork.\u00a0 Add potatoes and onions to eggs, stir gently, and set aside for 10 minutes.\u00a0 Put 2 T. of reserved oil back into skillet and heat until smoking.\u00a0 Pour in potato and egg mixture, spreading potatoes evenly in the pan.\u00a0 Cook 1 minute, then reduce heat to medium and shake the skillet often to keep omelet from sticking.\u00a0 When eggs are brown underneath and nearly firm on top, lay a plate over the skillet and flip the omelet out onto the plate.\u00a0 Add \u00bc C. remaining oil to the skillet and slide the omelet back in to brown the other side.\u00a0 Lower heat to low and flip the omelet 3 more times, cooking 1 minute each side, to help give it a good shape.\u00a0 Transfer to plate, brush top with oil, and let stand until cool. Serve in squares or wedges.<\/p>\n
| <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/p>\n <\/p>\n From Easy Tapas<\/p>\n","protected":false},"excerpt":{"rendered":" Tortilla Espanola – Spanish Omelet 1 C. EVOO 4 Potatoes, about 1 lb, peeled and cut into \u00bd” cubes 1 Onion, thinly sliced 6 Eggs Salt and Pepper Heat oil in a 9″ skillet until hot; add potatoes and onion and turn to coat.\u00a0 Reduce temperature and cook for 15 minutes, or until soft, turning often, without letting them brown.\u00a0 Remove from oil with slotted spoon and set aside to drain on paper towels.\u00a0 Pour oil into small…<\/p>\n |