Spanish Tortilla Omelette Recipe
Ingredients
| 150 ml/1/2 pint olive oil | ||
| 450 g/1 lb large old potatoes, peeled, cut into thin slices | ||
| Salt | 1 1/2 Teaspoon | |
| Onion | 1 Large, finely chopped | |
| 75 g/3 oz stuffed green olives, sliced | ||
| Eggs | 4 standard | |
| Ground black pepper | 1 To taste | |
Directions
1. Heat oil in a large heavy pan, put in potatoes with 1 teaspoon salt. Stir to coat with oil and cook on moderate heat for about 10 minutes.
2. Stir in onion and cook for a further 10 minutes until potatoes are tender and becoming golden brown.
3. Turn mixture into a colander and drain off the oil and reserve.
4. Add olives to potatoes and onions.
5. In a large basin, whisk eggs with remaining salt and pepper until blended.
6. Add potato mixture to eggs.
7. Heat about 2 tablespoons of the reserved oil in a large frying pan, pour in omelette mixture and spread out evenly.
8. Allow to cook on moderate heat until set, and browned underneath.
9. Place a plate on top of pan, turn pan over so that omelette slips out onto plate.
10. Carefully slide omelette back into pan (browned side up) and cook for a further 2-3 minutes to brown underside.
11. Serve immediately, cut into 4.
2. Stir in onion and cook for a further 10 minutes until potatoes are tender and becoming golden brown.
3. Turn mixture into a colander and drain off the oil and reserve.
4. Add olives to potatoes and onions.
5. In a large basin, whisk eggs with remaining salt and pepper until blended.
6. Add potato mixture to eggs.
7. Heat about 2 tablespoons of the reserved oil in a large frying pan, pour in omelette mixture and spread out evenly.
8. Allow to cook on moderate heat until set, and browned underneath.
9. Place a plate on top of pan, turn pan over so that omelette slips out onto plate.
10. Carefully slide omelette back into pan (browned side up) and cook for a further 2-3 minutes to brown underside.
11. Serve immediately, cut into 4.
Chef
