Spanish Tortilla (Omelet)

This recipe was posted on our message boards by member canarybird.

Recipe courtesy of iVillage member canarybird

Spanish Tortilla (Omelet)

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    3 large eggs 1/2 teaspoon salt and pepper to taste
    3 medium potatoes Italian parsley, chopped (optional)
    1 onion


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    • 1

      "The Spanish always include one or two cold potato & onion tortillas in a picnic basket. They can be cut into wedges or small squares, depending on how many you want to serve. Always pleases and is easy to transport on a covered plate," canarybird says. "I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over."

    • 2

      "The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7-inch pan will make a nice luncheon omelette for two."

    • 3

      Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings.

    • 4

      Put chopped onion in pan, if necessary add a little more oil and saute until soft, without being dark brown. Remove from pan and add to potatoes in bowl.

    • 5

      Beat the eggs in a small bowl, add salt and pepper and chopped parsley, and pour over potato and onion mixture in bowl. Turn gently to coat all.

    • 6

      Add 2 tablespoons oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn.

    • 7

      When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy.

    • 8

      Let cook a minute or two more on that side, then slide it out onto a plate.

    • 9

      Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. Nice served with sliced tomatoes on the side


    Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this.

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