Thursday, July 22, 2010

Spanish Potato Omelet

• 1/2 cup olive oil
• 1/2 pound potatoes, thinly sliced
• salt and pepper to taste
• 1 large onion, thinly sliced
• 4 eggs
• salt and pepper to taste
• 2 tomatoes - peeled, seeded, and coarsely chopped
• 2 green onions, chopped

1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.

2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.

3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

**Stir the potatoes often while cooking so that they don't get browned. You really want them to be very soft and tender, not crispy. It's also worth noting that in some regions of Spain they do not use onions, it's good either way but I find that when made with onions it is a little more moist. In restaurants they would often mix in other vegetables or ham so you can really add whatever you like. Another tip I use is to determine when the eggs are fully cooked, insert a butter knife into the center of the tortilla. If it comes out clean, it is done.

One other tip: After I cook the potatoes and onions in oil, I put the eggs and potatoes together (combine very gently) in a bowl, and let it sit for 20-30 minutes. The cooked potatoes absorbs the egg, and it's just SO moist. Last thing... I find that the dish tastes best if I turn the heat off shortly before it feels right to do so. It still looks a teeny bit moist and eggy inside - but when I cook it any longer it gets much drier. Mmmmm moist!

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