Recipe for Spanish potato omelette
Ingredients
- 3 russet potatoes (1 1/2 lb. total)
- 1 medium onion
- 1/4 cup extra-virgin olive oil
- 6 large eggs
- 1 teaspoon coarse salt
Cooking Directions
Peel potatoes and onion. Quarter each lengthwise, then cut crosswise into 1/4-inch-thick slices.
Heat a 10-inch ovenproof nonstick frying pan over high heat and add all but 1 teaspoon olive oil.
When oil just starts to smoke, add potatoes and onion. Stir, turning vegetables to coat with oil.
Reduce heat to medium-low and gently turn vegetables often until potatoes are tender when pierced, 15 to 20 minutes.
Preheat broiler. In a large bowl, beat eggs with salt and stir in potato mixture.
Drizzle remaining 1 teaspoon oil over bottom of frying pan (no need to wash) and return to medium-low heat.
When pan is hot, add potato-egg mixture, spreading evenly. Cook until bottom is set and golden brown, 4 to 6 minutes.
Set pan under broiler about 4 inches from heat and broil, rotating pan as needed to cook evenly, until egg sets and lightly browns, about 3 minutes.
Cover pan with a large plate; holding the two together tightly, invert. Lift pan off.
Serve omelet warm or at room temperature, cut into wedges.
Spanish potato omelette Photos
by Pak101.com (few years ago!) / 1133 views