Andalusian Onion And Potato Omelet
Serving Size : 4
Ingredients for prepare Andalusian Onion And Potato Omelet
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | Onion |
| 5 | small | Potatoes |
| 1/2 | cup | Olive oil |
| 4 | large | Eggs |
recipe Andalusian Onion And Potato Omelet
Cut Potatoes lengthwise in fine slices. Heat
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1/2 cup olive oil in large frying pan. Fry potatoes lightly while chopping onion. Push potatoes into a corner
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of pan, add chopped onion, and put potatoes on top of onion. Season with salt
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and pepper. While they cook, chop the potatoes and onion with a spoon or
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spatula until they are almost a puree. (The potatoes and onion can be fried several hours
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in advance with equally good results.) Allow potato-onion mixture to cool at least
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5 minutes before dividing in equal parts and adding to 2 bowls,
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each containing 2 eggs beat with a little salt. Stir mixtures while reheating frying pan with additional oil (if
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needed to cover the bottom of the pan). When the oil is
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on the verge of smoking, pour in one mixture and keep shaking the pan and sliding a
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spatula or knife around the edges of the omelet to keep it free and
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to form a high, rounded edge. When the omelet is almost firm,
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hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as
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you do so, then slip the omelet back into the pan browned
Andalusian Onion And Potato Omelet
side up. This is easiest to do if the plate you use fits
Andalusian Onion And Potato Omelet
neatly inside the frying pan. Shake the pan while the second side
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browns. Repeat with second mixture to make another omelet. The onion and potato
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omelet may be served hot or cold as a first course or part of a cold supper. Recipe Source: THE
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SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969 Formatted for MasterCook by Joe Comiskey, aka
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MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1995
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