Spanish potato omelet PDF Print E-mail

Spanish Potato Omelet (Tortilla Espa?ola)

In Spain, tortilla refers to a savory round based on potatoes or eggs, not the Mexican flatbread of flour or corn.

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 until hot; pour egg and potato mixture into skillet. Cook uncovered over medium-low heat until potatoes begin to brown on bottom and edge of omelet is firm (center will be wet), 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.

Yields 4 servings.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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