This recipe this is a traditional dish in Spain. This omelet differs from American omelets, in that it is thick and cut into wedges, resembling a quiche. I've made this dish for picnics before, because it is also good at room temperature.
3/4 cup olive oil
4 medium potatoes, pared and cut into 1/8-inch slices
1 medium onion, cut into 1/8-inch slices
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil in 10-inch nonstick skillet until hot. Layer potato and onion slices alternately in skillet. Cook over medium-low heat, turning frequently, until potatoes are tender but not brown, about 12 minutes. Remove potatoes and onion with slotted spoon; drain, reserving 3 tablespoons oil in skillet.
Beat eggs, 1/4 teaspoon of the salt and the pepper in large bowl; gently stir in potatoes and onion. Sprinkle remaining salt over potatoes.
Heat oil in skillet over medium-low heat until hot. Pour egg and potato mixture into skillet. Cook, uncovered, until potatoes begin to brown on bottom and edge of omelet is firm (center will not be set), about 7 minutes.
Shake pan occasionally to prevent omelet from sticking. Place large plate over skillet; invert omelet on plate. Slide omelet back into skillet. Continue to cook over medium-low heat until eggs are set and potatoes are golden brown, about 2 minutes longer. Turn onto serving plate; cut into wedges to serve.
2 comments:
My dad used to make something like this frequently, with green and red pepper as well. It was then baked. We called THIS a tortilla.
You're right, Kat, this is known in Spain as Tortilla A La Espayola;)
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