All Easy Recipes. Easy to find and easy to cook.
   Last recipe(s) added: May 08, 2013   •   Total recipes count: 5549 Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Oct 30, 2006  •  Visited (243)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Potato And Onion Omelet
(Tortilla De Patata)
What You Need:
  • 1 cup plus 3 tablespoons olive oil
  • 3 large potatoes (about 2 pounds), peeled and sliced into 1/8-inch thick rounds
  • 2 teaspoons salt
  • ˝ cup finely chopped onions
  • 4 eggs

  • How To Cook:
    1. In a heavy 10- to 12-inch skillet, heat 1 cup of olive oil over high heat until hot but not smoking. Add the potatoes, sprinkle them with 1 teaspoon of the salt and turn them about in the pan to coat them well with oil.

    2. Continue cooking, turning occasionally, until the potatoes brown lightly; then add the onions, reduce the heat to moderate and cook for about 10 minutes, stirring every now and then until the potatoes and onions are tender.

    3. Transfer the entire contents of the skillet to a large sieve or colander and drain the potatoes and onions of all their excess oil.

    4. With a whisk or a rotary or electric beater, beat the eggs and the remaining 1 teaspoon of salt until frothy. Gently stir in the potatoes and onions.

    5. Heat the remaining 3 tablespoons of oil in a heavy 8-inch skillet until a light haze forms above it. Pour in the omelet mixture, spread it out with a spatula and cook over moderate heat for 2 minutes. Shake the pan periodically to keep the eggs from sticking.

    6. When the omelet is firm but not dry, cover the skillet with a flat plate and, grasping the plate and skillet firmly together, invert them and turn the omelet out in the plate. Then carefully slide the omelet back into the pan. Cook for 3 minutes longer to brown the underside, and serve at once.

    NOTE:
        If you like, you may add previously fried chopped "chorizo" or other sausage to the omelet along with the potatoes.
     
    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Vegetables » Onion
    Dish » Breakfast Dishes



     




    Advanced Search Advanced Search


    All-Fish-Seafood-Recipes.com

     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2013 All Easy Recipes, Inc. All rights reserved. Advertise with Us | Resources | Contact Us | Terms of Use | Privacy