Recipe: Potato Omelet (Tortilla de Patata)

recipelink.com Chat Room Recipe Swap - 2001-02-25
From: Nancy,.SanFran

Potato Omelet (Tortilla de Patata)
Recipe By : Sunset Publishing Corporation
Makes: 8 first-course servings

1 1/2 pounds thin-skinned potatoes
1/4 cup olive or salad oil
1/2 cup thinly sliced onion
1/2 cup thinly sliced green or red bell pepper
2 cloves peeled garlic -- pressed
6 large eggs
3/4 teaspoon salt

1. Rinse potatoes, peel, cut in half lengthwise, and thinly slice.

2. In a 10-inch nonstick frying pan (with sloping sides) over medium heat, combine oil, potatoes, onion, bell pepper, garlic, and 3 tablespoons water; cover. With a wide spatula, turn mixture occasionally until potatoes are tender when pierced, 15 to 20 minutes. Uncover and turn often until onion is lightly browned, about 5 minutes.

3. Meanwhile, in a large bowl, beat eggs to blend with 3/4 teaspoon salt. Add vegetable mixture, stir gently, and quickly pour back into pan.

4. Place pan over medium-low heat. As eggs set on the bottom, slide spatula under them and lift to let liquid flow underneath. Also, poke through vegetables with the spatula to let liquid egg seep down to pan bottom. When tortilla is browned on the bottom, in 7 to 9 minutes, invert a baking sheet (with at least 1 rimless side) or wide, flat plate over pan. Holding pans together, invert tortilla onto baking sheet. Slide tortilla, browned side up, back into frying pan. With spatula, push sides of tortilla to form a neat edge. Return to heat and cook until browned on the bottom, about 3 minutes.

5. Slide tortilla from frying pan onto a plate. Serve warm or cool; cut into wedges. Add salt to taste.

Notes: Mari Carmen Totorica, a traditional Basque cook in Boise, serves this potato-dense version of a Basque frittata as a first course or with bread for sandwiches.