Tortilla Espa Ola (potato And Onion Omelet) Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
1/2 cup: olive oil,
4 large: baking potatoes, peeled and sliced, 1/8-inch thick
1 medium: yellow onion, thinly sliced
6 large: eggs,
1 pinch: salt and pepper to taste,
Directions:
PREHEAT oven to 350
F with rack positioned in the center.
BOIL potatoes in large saucepan of boiling salted water until tender, about
6 minutes. Drain and allow to cool before slicing.
WHISK eggs, onions, salt and pepper in a large bowl until well blended. Add
sliced potatoes to egg mixture. Cover potatoes with egg mixture and let
sit for 10 minutes.
HEAT oil in large ovenproof nonstick skillet over high heat. Add onion;
saut
until golden, about 5 minutes. Reduce heat to medium. Add egg
mixture; cook 3 minutes, occasionally stirring egg from sides of skillet.
Place skillet in oven and bake eggs until set in center and no longer wet
on top, about 20 minutes.
REMOVE tortilla from oven. Place skillet on cold, wet kitchen towel to
prevent further cooking. Let stand 2 minutes. Run spatula around edge of
skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto a
platter. Cut into wedges. Serve warm or at room temperature.
Garnish with parsley, if desired.
Yields 8 to 10 as a tapa
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
F with rack positioned in the center.
BOIL potatoes in large saucepan of boiling salted water until tender, about
6 minutes. Drain and allow to cool before slicing.
WHISK eggs, onions, salt and pepper in a large bowl until well blended. Add
sliced potatoes to egg mixture. Cover potatoes with egg mixture and let
sit for 10 minutes.
HEAT oil in large ovenproof nonstick skillet over high heat. Add onion;
saut
until golden, about 5 minutes. Reduce heat to medium. Add egg
mixture; cook 3 minutes, occasionally stirring egg from sides of skillet.
Place skillet in oven and bake eggs until set in center and no longer wet
on top, about 20 minutes.
REMOVE tortilla from oven. Place skillet on cold, wet kitchen towel to
prevent further cooking. Let stand 2 minutes. Run spatula around edge of
skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto a
platter. Cut into wedges. Serve warm or at room temperature.
Garnish with parsley, if desired.
Yields 8 to 10 as a tapa
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
Tags
Spanish