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      RECIPE TITLE "Potato Omelet Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    In Spain, the humble potato omelet, the tortilla, is revered like a priceless work of art. Round, yellow and resplendent, it is worshiped like a sun god. It is perhaps the most versatile and widely accepted dish in Spanish cuisine. It can be eaten hot or cold, while sitting down at a table or standing at the counter of a bar, in a sandwich on the train or as part of a picnic in the country.

    The popular writer of fables from the Canary Islands Tomas de Iriarte observed in the mid-eighteenth century: ". . .then someone invented la tortilla and now everyone cries Que maravilla!"

      RECIPE INGREDIENTS

    • 1 1/2 lb potatoes
    • 1 1/3 cups olive oil
    • Salt
    • 6 eggs
    Delicioso! Regional Cooking of Spain
    Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes.

      RECIPE METHOD

    Peel and rinse the potatoes, then slice finely and pat dry with a cloth.

    Heat the oil in a deep skillet (frying pan) and add the potatoes. Deep-fry on medium heat, with a lid on, for 20-30 minutes, stirring occasionally. The pieces should be soft but not brown. When the potatoes are cooked, remove from the pan and drain in a colander. Add a little salt.

    Beat the eggs lightly, just enough to mix the whites and the yolks. Add salt if necessary. Mix in the potatoes, stirring with a fork.

    Heat a little of the oil again - just enough to cover the base of the skillet - and add the egg mixture, shaking the pan to avoid sticking. Cook for 2 minutes, or until just set.

    Cover the pan with a wide plate or lid, then, holding it firmly with the flat of your hand, turn the pan upside-down. Slide the omelet from the plate or lid back into the pan and cook the other side for 1-2 minutes. It should be quite runny inside. Transfer to a large plate and serve.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 862 Fat: 79g Carbohydrates: 28g
    Cholesterol: 319mg Sodium: 101mg Protein: 12g
    Fiber: 2g % Cal. from Fat: 82% % Cal. from Carbs: 13%




     

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