K
Kathleen MacLeo
Guest
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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/