Recipes : Tortilla Espanola (Spanish Omelet) : Food Network

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Tortilla Espanola (Spanish Omelet)
Recipe courtesy Tapas y Tintos

Ingredients
1/2 cup vegetable oil
4 potatoes, thinly sliced
1 white onion, chopped
4 eggs, scrambled in a large bowl
1/4 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil

Instructions
In a large skillet over medium-high heat, add the
vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato

slices and onion, making sure they are well-covered by the oil; add more oil if
necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the
oil and combine the potato mixture with the eggs. Add the salt and mix well.

In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over
medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to
medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very
light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet
over onto the plate. Immediately slip the uncooked side back into the pan. Cook
for another 4 to 5 minutes, until the other side is a very light brown.

Remove the omelet from the pan to a plate and cut into 4 wedges.

This recipe was provided by professional chefs and has been scaled down from a

bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not
tested this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.