Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Spanish >> Patatas Bravas 04

Print this Recipe    Patatas Bravas 04

Tortilla Espaqola (Spanish Omelette)

1lb/450g potatoes, cut into small 1 to 2cm cubes
1 to 2 onions, chopped
6 eggs, beaten
salt
freshly ground black pepper

Fry the potatoes and onions in oil until starting to turn golden
brown, then remove from pan and drain well to remove excess oil.

Once potato and onion mixture cool, add to the beaten and seasoned
eggs and mix well. Heat a little olive oil in a frying pan and
add the egg mixture, swirling slightly and cook over a low to
moderate heat, until the bottom is quite firm and starts to brown.

Turn over omelette (To turn over omelette, place a large plate over
the pan, hold plate firmly in place and turn the whole lot over.

Quickly slide the omelette back into the pan) and continue cooking.
and allow to cook on the other side, slide tortilla from pan cut
into slices and serve.

It is very good served warm, and even better once cooled. The
finished omelette should be quite firm but with a soft interior,
and 1--2 inches thick. It is often served with fried green peppers.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.