Directions: |
Directions:Heat the oil and butter in a 10-inch nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 12 to 14 minutes, stirring occasionally to brown on all sides. Potatoes should be cooked through.
Meanwhile, break the eggs into a bowl. Add the salt and pepper and mix with a fork.
Add the egg mixture to the skillet, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form a puck shape. Continue to cook, adjusting heat to prevent bottom of omelet from burning, until beginning to set around edges, about 3 minutes longer.
Place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert omelet onto it. Carefully slide the omelet back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer
Slide onto a platter, cut into wedges, and serve. |
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Notes: |
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Notes: This omelet is a take on Tortilla Española or Tortilla de Patatas, a Spanish egg and potato omelet. It is good at room temperature as well as hot. You can also add some cheese on top of the omelet after flipping if desired. If you cannot do the flip, you can also put the omelet under the broiler or cover the pan after the omelet sets on one side to cook the second side.
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