Montadito De Tortilla De Patatas Potato Omelette Open Faced Sa Recipes

SPANISH OMELETTE (TORTILLA DE PATATAS) (SPAIN)

Steps:

• Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter.
• Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes.
• Add the onions and garlic and cook until the potatoes are tender.
• Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
• Meanwhile, in a large bowl, whisk the eggs with a pinch of salt.
• Add the potatoes, and stir to coat with the egg.
• Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
• Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).
• Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side.
• Cook until completely set.
• Allow the omelette to cool, and then cut it into wedges.
• Season it with salt and sprinkle with lemon juice to taste if using.
• Serve warm or at room temperature.

SPANISH TORTILLA (POTATO OMELETTE)

Steps:

• Slice the potatoes as thin as possible and dry with a paper towel.
• Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
• Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
• Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
• Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
• Cover and cook for about 5 minutes longer.
• Cut into wedges and serve.

SPANISH POTATO OMELET (TORTILLA DE PATATAS)

Steps:

• Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
• Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
• Whisk eggs with salt and pepper.
• Add the bacon back to the pan, add eggs.
• Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
• Cut into wedges and serve.
• Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.