*  Exported from  MasterCook  *

           Tortilla Espanola (Potato Omelette, Spanish Style)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Breakfast/B                      Heaven Lee
                Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           New potatoes -- scrubbed
   2                    Yellow onions -- sweet
                        Extra virgin olive oil --
                        - for frying
   4       cl           Garlic -- chopped
   6                    Eggs -- beaten
                        Kosher salt
                        White pepper

  Leaving the skins on, slice the new potatoes thinly. Peel, split,
  and slice onions. In a large saute pan, heat olive oil (the best
  you can afford). You need a good quarter inch in your pan. Saute
  potatoes and onions and garlic on a low flame until the potatoes
  are soft and the onions are translucent. Remove with a slotted
  spoon and place the potato mixture in a greased round cake pan,
  spring form pan, cast iron skillet or terra-cotta baking dish. If
  you use something small, make two. Season eggs and pour over
  potatoes. Bake 20 minutes at 350°F and then start testing. When the
  middle is set and the top slightly brown, it's done. Let set
  5 minutes, run a knife around the outside and invert onto a round
  platter. Serve at room temperature.
  
  Buffet menu: Torta Rustica filled with spinach and red peppers,
  cheese and ham. This potato omelette. A platter of Italian sausages
  grilled outside on the Weber Breads, muffins, bagels, muffins,
  donuts ...
  
  Recipe by Lou Jane Temple, Death by Rhubarb.
  
  From: hp_walls@woco.ohio.gov
  Date: Mon, 15 Jul 1996 14:00:51 -0400
 

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