Spanish Potato Omelette (Totilla Espanola) Recipe
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Category: |
Category: |
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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
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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 |
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Number Of
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Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:30 min. |
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