Tortilla Espanola (Potato Omelette)

Yields:	2-4 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	50 minutes

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Ingredients

2	pounds	new potatoes	scrubbed
2	each	onions	yellow, sweet
1	x	olive oil, extra-virgin	for frying
4	cloves	garlic	chopped
6	large	eggs	beaten
1	x	kosher salt
1	x	white pepper

Directions

Leaving the skins on, slice the new potatoes thinly.

Peel, split, and slice onions.

In a large sauté pan, heat olive oil (the best you can afford).

You need a good quarter inch in your pan.

Saute potatoes and onions and garlic on a low flame until the potatoes are soft and the onions are translucent.

Remove with a slotted spoon and place the potato mxture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish.

If you use something small, make two.

Season eggs and pour over potatoes.

Bake 20 minutes at 350 degrees F and then start testing.

When the middle is set and the top slightly brown, it's done.

Let set 5 minutes, run a knife around the outside and invert onto a round platter.

Serve at room temperature.

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Member Review

Abadoo's Banana Bread

only write reviews on recipes if I have tried them & I found this recipe rather lacking in flavour, I would not cook it again as my family did not enjoy it.

Reviewed by Rumple