Tapas: Spanish Tortilla

Discussion in 'Food and nutrition' started by Kathleen MacLeo, Feb 25, 2004.

  1. Spanish Tortilla

    This is best eaten warm or at room temperature and can be served for lunch, supper, or even cut into
    small pieces and served as tapas.

    200 ml olive oil 500 g potatoes, peeled, rinsed and thinly sliced 2 onions, sliced 6 eggs 1
    Tablespoon chopped fresh parsley green salad, to serve

    Heat all but two Tablespoons of the oil in a deep non-stick 23 to 25 cm frying pan. Add the potatoes
    and onions and cook over a medium heat for about 15 minutes until tender, but not brown - let the
    potatoes stew in the oil rather than deep fry. Drain the potatoes in a metal colander, then season
    with salt. Beat the eggs lightly in a large bowl, then mix in the potatoes, onions, parsley and salt
    and pepper, stirring with a fork. Add the two Tablespoons of oil to the frying pan and, when hot,
    spoon in the egg mix and cook for about 10 minutes until just setting. Don't overcook as the eggs
    should be a little runny inside. Cover the frying pan with a large plate, holding it down firmly
    with the flat of your hand, then carefully turn the pan upside down so the omelette turns out on to
    the plate. Slide the inverted omelette back into the pan and cook for 5 minutes. Serve hot or at
    room temperature with a green salad.

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