Tortilla De Patatas (Potato Omelet) - Aka Frittata Recipe - Cooking Index
2 | Red potatoes - sliced 1//8" thick (large) | |
1/2 cup | 118ml | Olive oil |
3 | Eggs - separate out yolks | |
1/3 cup | 48g / 1.7oz | Cheddar cheese - coarsely chopped |
1/3 cup | 20g / 0.7oz | Onion - coarsely chopped |
1/3 cup | 48g / 1.7oz | Ham - coarsely chopped |
1/3 cup | 48g / 1.7oz | Mushrooms - coarsely chopped |
1/4 cup | 59ml | Milk or cream |
1/8 teaspoon | 0.6ml | Baking powder |
Garlic - to taste | ||
Oregano - to t |
Brown potatoes in olive oil. Drain. Whip egg yolks a little bit, add all other ingredients except egg whites. Mix thoroughly. Beat egg whites until about double in volume (a foamy liquid) . Fold egg whites gently into rest of mixture. Pour into a buttered, pre-heated omelet pan. Cook gently until almost set. Keep sliding the pan back and forth so that the omelet doesn't stick. Remove pan from stovetop. Place under pre-heated broiler. Cook until top is browned to your liking. Remove from oven, slide omelet onto plate and eat.
Notes: This is a Spanish dish. Note that in Spain (also in Venezuela) a tortilla is an egg dish, not like a Mexican tortilla. Use only as much olive oil as needed to brown the potatoes.
Source:
Ross Parris
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