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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spanish tortilla omelet. Makes 4 main-dish or 8 servings. Ingredients:
500 g potato |
150 g onion |
4 tbsp olive oil |
8 eggs |
1 tbsp chopped fresh parsley |
1 tsp salt |
1 tsp pepper |
Directions:
1. Heat oil in a large, heavy nonstick skillet. Add potatoes, onion and bell pepper to skillet. Cover and cook over low heat 15 to 20 minutes until soft but not brown, stirring occasionally to prevent sticking.
2. Drain off and reserve oil. In a bowl, lightly beat eggs. Mix in potatoes, onio and bell pepper and chopped parsley. Season with salt and black pepper. Let stand 10 minutes.
3. Wipe skillet with paper towels. Add enough reserved oil to cover skillet bottom in a thin film. Add egg mixture, spreading it evenly in skillet. Cook over medium heat, shaking skillet occasionally, until underside is set and beginning to brown.
4. Cover skillet with a large plate and hold in place with one hand. Quickly turn skillet upside down so omelet falls onto plate. Return skillet to heat, add a little more oil, then slide omelet into skillet, cooked side up ((Note: Brown the omelet under the broiler instead of turning over, if preferred).
5. Cook until lightly browned on bottom. Slide onto a serving plate. Serve warm or at room temperature.
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