Recipe

Tortilla Española (spanish Potato Omelet) Recipe


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Ingredients
  • 2 c thinly sliced sweet onion
  •  Cooking spray
  • 2 tbsps olive oil, divided
  • 3/4 tsp kosher salt, divided
  •  Oregano sprigs (optional)
  • 4 large eggs
  • 6 c thinly sliced peeled baking potato (about 3 lbs)

Directions
  • Step #1 Preheat oven to 350°.
  • Step #2 Place the potato & onion in a roasting pan coated with cooking spray.
  • Step #3 Drizzle with 1 tbsp plus 2 tsps oil, & sprinkle with 1/2 tsp salt.
  • Step #4 Toss well.
  • Step #5 Bake at 350° for 1 hr or until potatoes are tender, stirring every once in awhile with a metal spatula to prevent sticking.
  • Step #6 Combine eggs & 1/4 tsp salt In a large-ish bowl.
  • Step #7 Stir in potato mixture; let this stand 10 mins.
  • Step #8 Heat 1 tsp oil in an 8-inch nonstick skillet over med-heat/flame.
  • Step #9 Pour potato mixture into pan (pan will be very full).
  • Step #10 Cook 7 mins or until almost set, carefully shaking pan frequently.
  • Step #11 Place a plate upside down on top of omelet; invert onto plate.
  • Step #12 Carefully slide omelet cooked side up into pan; cook 3 mins or until set, carefully shaking pan every once in awhile.
  • Step #13 Carefully loosen omelet with a spatula; carefully slide omelet onto a plate.
  • Step #14 Cool.
  • Step #15 Cut into wedges.
  • Step #16 Garnish with oregano, if desired.
  • Enjoy the Tortilla Española (Spanish Potato Omelet) recipe

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