Tortilla Española (Potato Omelet)
Serves: 4-6
Yukon Gold potatoes are excellent in this recipe. Russet potatoes, with their higher starch content, are better for baking or frying.
Store potatoes in a dark, dry, cool place; do not refrigerate them. They should not be exposed to sunlight; this can cause the development of the toxic alkaloid solanine to form, evidenced by the green color that builds up in the potato.
Ingredients
PreparationIngredients
- Olive oil to cover the bottom of a skillet Add to list
- 2 pounds Yukon Gold potatoes Add to list
- 1 teaspoon salt Add to list
- 1/2 onion, chopped Add to list
- 5 eggs, beaten Add to list
Preparation
Heat oil in skillet over medium heat. Peel the potatoes and cut into thin slices. Season with salt and add to pan along with onions. Stir with a fork until potatoes are softened.
Beat eggs in a large bowl. Remove potatoes from pan and drain off any excess oil. Add potatoes to the eggs, stir and pour back into the slightly oiled skillet. Leave a few minutes, moving the skillet with light shakes.
Turn omelet over onto a large plate and slide back into the pan. Cook until lightly golden on both sides. Cut into wedges.
Recipe by , PCC Cooks instructor
Source: Sound Consumer February 2008
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