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Tortilla Espanola - Spanish Omelette

Type: Eggs
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2   Russet potatoes - boiled until tender,
  Peeled, and cubed into 1/4" dice
6   Eggs
4 tablespoons 60mlExtra-virgin olive oil
1   Spanish onion - sliced 1/4" slices
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

In a mixing bowl, stir together potatoes and eggs and season with salt and pepper.

In a 10-inch nonstick saute pan, heat oil until smoking. Add onions and cook until golden brown and tender, about 10 minutes. Pour onions into egg mixture and stir quickly. Pour egg mixture back into nonstick pan, lower heat to medium and cook 6 minutes.

Carefully flip over and continue cooking until eggs are set, about 6 to 7 more minutes. Remove to plate and serve at room temperature.

This recipe yields 4 servings as tapas.

MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A25) - from the TV FOOD NETWORK


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