*  Exported from  MasterCook  *

              Spanish Potato Omelet (Tortilla A La Española)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Spanish                          Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Olive oil, or a mixture of
                        -olive oil and vegetable oil
   4       lg           Potatoes, peeled and sliced
   1       lg           Onion, thinly sliced
   1       x            Coarse salt
   4       lg           Eggs

  Heat the oil in an 8 or 9- inch skillet and add the
  portato slices one at a time so they don't stick
  together. Alternate layers of potato and onion slices
  and salt the layers lightly. Cook slowly over medium
  heat (the potatoes will really "boil" in the oil
  rather than fry), lifting and turning the potatoes
  occasionally, until they are tender but not brown. The
  potatoes should remain separated, not in a "cake".
  Drain the potatoes in a colander, reserving about 3
  tablespoons of the oil. (The onion and potato give the
  oil a wonderful flavor, so save the rest for some
  other use.) Wipe out the skillet, scraping off any
  stuck particles. (If this is difficult to do, wash the
  skillet. It will be used again to set the omelet and
  must be completely clean to avoid sticking.)

  Meanwhile, in a large bowl beat the eggs with a fork
  until they are slightly foamy. Salt to taste. Add the
  potatoes to the egg, pressing down with a pancake
  turner so that they are completely covered by the egg.
  Let the mixture sit for 15 minutes. Heat two
  tablespoons of the reserved oil in the skillet until
  it reaches the smoking point. (It must be very hot or
  the eggs will stick.) Add the potato and egg mixture,
  spreading it out rapidly in the skillet with the aid
  of a pancake turner. Lower the heat to medium high and
  shake the pan often to prevent sticking. When the eggs
  begin to brown underneath, invert a plate of the same
  size over the skillet and flip the omelet onto the
  plate. Add about 1 talbespoon more oil to the pan,
  then slide the omelet back into the skillet to brown
  on the other side. Lower the heat to medium and flip
  the omelet two ot three more times (this helps to give
  the omelet a good shape while it continues to cook),
  cooking briefly on each side. It should be juicy
  within.

  Transfer to a platter and cool, then cut in thin
  wedges or into 1 to 1-1/2 inch squares that can be
  picked up with toothpicks [May be prepared ahead].

  From "Tapas: the Little Dishes of Spain",
  by Penelope Casas
 


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