Title: Tortilla De Patatas (Potato Omelet) - Aka Frittata
Categories: Egg Spanish
Yield: 1 Servings

2	lg	Red potatoes -- sliced
		1//8 inch thick
1/2	c	Olive oil
3		Eggs -- separate out yolks
1/3	c	Cheddar cheese -- coarsely
		Chopped
1/3	c	Onion -- coarsely chopped
1/3	c	Ham -- coarsely chopped
1/3	c	Mushrooms -- coarsely
		Chopped
1/4	c	Milk or cream
1/8	ts	Baking powder
		Garlic -- to taste
		Oregano -- to taste

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.

Recipe By : Ross Parris

From: Walt Gray Date: 25 Apr 97 Mastercook Recipes (Mailing List) Ä

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