Sunday, October 7, 2012

Recipe for a chilly evening--Spanish Potato Omelette or Tortilla Espanola

Spanish tortilla after the "flip".
 There hasn't been much to report in the way of interesting restaurants lately and with the cooler weather I thought I would share a recipe I learned from my friend Kathleen.  When she was young her parents were missionaries in Spain.

Kathleen's Spanish Tortilla

6 potatoes--peeled and chopped
6 large eggs
1 medium onion--diced
1/2-1 clove of garlic--minced
3-4 Tbs oil
Salt to taste

Fry the potatoes, onion and garlic in oil until the potatoes start to soften. In a large bowl, mix the eggs and add salt and pepper. Add the potatoes to the eggs and leave in until the eggs start to cook.  Return to the frying pan on LOW heat. When the bottom is cooked use a plate to flip the skillet and cook on the other side. This is the tricky part if it isn't cooked enough it will fall apart.

It can be eaten hot or cold, as an appetizer or a light meal, or as a sandwich between slices of baguette. I like it with goat cheese on top.

This is probably the best looking one I ever made since it takes some practice to learn when it is done enough to flip and then flipping it without breaking it.  Thanks, Kathleen!

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