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Tortilla Espanola (Potato Omelet)
2 c To 3 cups olive oil
2 tb Olive oil
1 lg Onion; peeled, chopped
3 lg Potatoes; baking, such as Russets,Idaho,peeled,sliced
6 Eggs; beaten
Heat 2 tbs.olive oil in skillet;add chopped onion and cook on medium heat until transparent;set aside.. In a Dutch oven or deep fat fryer,heat 2 to 3 cups olive oil.Add potatoes,adding a little at a time,and cook until fork tender.Reserve 1 generous tbs. of the olive oil used to cook potatoes.Place potatoes in a colander positioned in sink over paper towels.Shake gently to break potatoes apart.. Whisk eggs in a large bowl;add onion and potatoes and gently stir.. In a non stick skillet,heat reserved 1 tbs. olive oil (used to cook potatoes).Add mixture and cook on medium heat until well cooked and firm around the edges.Top skillet with large plate;invert to unmold onto plate.Add drizzle of olive oil to skillet.Slide back into skillet and cook until omelet is solid,about 1 to 2 minutes.. This is best served at room temperature cut into wedges or small cubes speared with toothpicks.Can be made ahead of time,refrigerated well sealed and brought to room temperature just before serving. Makes 12 servings.