Recipes : Tortilla Espanola (Spanish Omelet) : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.