"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spanish Potato Omelette (Totilla Espanola) Recipe

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This recipe for Spanish Potato Omelette (Totilla Espanola), by , is from Sundial's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gina Vilar

Category:
Category:

Ingredients:  
Ingredients:  
1 cup olive oil
4 large potatoes, peeled and cut into 1/8 inch slices
1 large onion, thinly sliced
Kosher or sea salt
4 large eggs

Directions:
Directions:
Heat the oil in an 8 in or 9 in skillet over medium heat until it sizzles a potato slice. Toss the potatoes and onion slowly so they do not stick.

Season with salt and cook until potatoes are tender but not brown

Transfer to a colander and drain

Remove most of the oil from the skillet but leave about 4 teaspoons

In a large bowl, mix potatoes with beaten eggs and salt until potatoes are coated with egg mixture

Reheat remaining oil until it starts to smoke and pour the potato and egg mixture in skillet

Reduce heat to medium-high and cook, shake the skillet often to prevent sticking until the bottom begins to brown

Slide omelette onto plate, cover with a second plate and turn over

Put omelette back in skillet and cook until other side begins to brown. Continue to cook until the center is dry but slightly juicy

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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