Title: Potato Omelet (Tortilla Espanola)
Categories: Spanish Egg Tex
Yield: 1 Servings
| 1/3 | c | Olive oil |
| 4 | lg | Potatoes, peeled and sliced |
| 1/8 | | -inch thick |
| | | Coarse salt |
| 1 | lg | Onion, thinly sliced |
| 4 | | Eggs |
Heat three tablespoons of the oil in a 9-inch non-stick skillet and add the
potato slices and onions, salting lightly. Cook slowly, lifting and turning
occasionally, until tender but not brown. Beat the eggs, add the potatoes
and let sit a few minutes. Add the remaining oil to the skillet, heat until
very hot, and add the potato and egg mixture, spreading it with a pancake
turner. Lower heat to medium, shake pan to keep potatoes from sticking, and
when brown underneath, place a plate on top and invert, then slide back
into the skillet and brown the other side. makes 4 servings