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Dinner last night was a tortilla espanola, with some carrots and celery on the side as a concession to vegetable-eating. Here's my recipe, from an old Foods of Spain cookbook. This recipe makes a lot, and it's kind of unwieldy to flip something so massive if you're not used to it, so you could cut it in half if you want something easier to manage (half would feed 2 people, the whole would feed 4). It's also a potato-heavy recipe, so if you prefer more egg, mess with the ratios a little. And put more salt in than it says, IMO. Also the onion is supposedly optional but I like it with onion.
6 Tb olive oil
1 medium onion, finely chopped
6 medium potatoes, peeled & thinly sliced
1 tsp salt, or to taste
5 medium to large eggs
Heat olive oil in heavy skillet or omelette pan. Add onion. Add potatoes and salt immediately, and cover. Cook over medium heat, stirring occasionally to prevent sticking. When very tender, but not brown, remove potatoes and drain. Beat eggs, add drained potatoes, and mix. Remove excess oil from skillet and add egg & potato mixture. Cook over medium heat until a golden crust forms. With a spatula loosen omelette at the edges and underneath.
[OPTIONAL: Try loosening omelette with 3 different large flipping implements and 2 smaller silicone spatulas. Reject all for being too fat to slip under omelette without damaging it. In haste, grab thinnest little white stirring spatula and slip it easily around under omelette. Wonder what gooey, cheese-like substance on pan is, since omelette is cheese-free. Remove spatula, melted to half its former size. Yell something rude and bring![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mrzero running; wonder if omelette is ruined completely. Get ready to flip omelette. Realize this may be disastrous. Lose nerve and get mrzero to flip gigantic intimidating omelette instead. Success! See that melted plastic is confined to one tiny edge of omelette. Remove.]
Place a plate over the top of the skillet and invert. Free the skillet of bits that may stick; add more oil if necessary. Slide omelette back into skillet to cook other side. Cook until another golden crust forms and omelette is well done. Slide out onto a plate and cut into wedges. This dish is usually served hot, but it is also a favorite on picnics, served cold.
6 Tb olive oil
1 medium onion, finely chopped
6 medium potatoes, peeled & thinly sliced
1 tsp salt, or to taste
5 medium to large eggs
Heat olive oil in heavy skillet or omelette pan. Add onion. Add potatoes and salt immediately, and cover. Cook over medium heat, stirring occasionally to prevent sticking. When very tender, but not brown, remove potatoes and drain. Beat eggs, add drained potatoes, and mix. Remove excess oil from skillet and add egg & potato mixture. Cook over medium heat until a golden crust forms. With a spatula loosen omelette at the edges and underneath.
[OPTIONAL: Try loosening omelette with 3 different large flipping implements and 2 smaller silicone spatulas. Reject all for being too fat to slip under omelette without damaging it. In haste, grab thinnest little white stirring spatula and slip it easily around under omelette. Wonder what gooey, cheese-like substance on pan is, since omelette is cheese-free. Remove spatula, melted to half its former size. Yell something rude and bring
mrzero running; wonder if omelette is ruined completely. Get ready to flip omelette. Realize this may be disastrous. Lose nerve and get mrzero to flip gigantic intimidating omelette instead. Success! See that melted plastic is confined to one tiny edge of omelette. Remove.]Place a plate over the top of the skillet and invert. Free the skillet of bits that may stick; add more oil if necessary. Slide omelette back into skillet to cook other side. Cook until another golden crust forms and omelette is well done. Slide out onto a plate and cut into wedges. This dish is usually served hot, but it is also a favorite on picnics, served cold.
