Recipe By : Tapas: the Little Dishes of Spain by Penelope Casas
Serving Size : 1 Preparation Time :0:00
Categories : Spanish Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Olive oil or blend
4 lg Potatoes -- peeled and sliced
1 lg Onion -- thinly sliced
Coarse salt
4 lg Eggs
Heat the oil in an 8 or 9" skillet and add the portato slices one
at a time so they don't stick together. Alternate layers of potato
and onion slices and salt the layers lightly. Cook slowly over
medium heat. The potatoes will really "boil" in the oil rather than
fry. Lift and turn the potatoes occasionally, until they are tender
but not brown. The potatoes should remain separated, not in a
"cake". Drain the potatoes in a colander, reserving about 3 tb oil.
The onion and potato give the oil a wonderful flavor, so save the
rest for some other use. Wipe out the skillet, scraping off any
stuck particles. If this is difficult to do, wash the skillet. It
will be used again to set the omelet and must be completely clean
to avoid sticking.
Meanwhile, in a large bowl beat the eggs with a fork until they are
slightly foamy. Salt to taste. Add the potatoes to the egg,
pressing down with a pancake turner so that they are completely
covered by the egg. Let the mixture sit for 15 minutes. Heat 2 tb
reserved oil in the skillet until it reaches the smoking point. It
must be very hot or the eggs will stick. Add the potato and egg
mixture, spreading it out rapidly in the skillet with the aid of a
pancake turner. Lower the heat to medium high and shake the pan
often to prevent sticking. When the eggs begin to brown underneath,
invert a plate of the same size over the skillet and flip the
omelet onto the plate. Add about 1 tb more oil to the pan, then
slide the omelet back into the skillet to brown on the other side.
Lower the heat to medium and flip the omelet two ot three more
times. This helps to give the omelet a good shape while it
continues to cook. Cook briefly on each side. It should be juicy
within.
Transfer to a platter and cool, then cut in thin wedges or into 1
to 1-1/2" squares that can be picked up with toothpicks. May be
prepared ahead.
