I was taking a stroll down memory lane and remembered my 7th grade Spanish teacher. I had an assignment from another class to prepare some kind of cultural experience from another country - and I was assigned Spain. So where do you go for help about Spain? Your Spanish teacher. One problem. She was from Mexico - but amazingly enough, her husband was from Spain!
She gave me the recipe for this delicious and hearty omelet and I've made it often ever since. Some are called Tortilla de Espanol - or - Spanish Tortilla. Mine is a little more like and omelet, but it's tasty and easy to make!
- 2 medium russet potatoes
- 1 cup thinly sliced onions
- 2 Tablespoons peanut oil
- 1/4 cup chicken or vegetable broth
- 5 large eggs
- 1 teaspoon flour
- 1 Tablespoon half and half (or whole milk)
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Using a mandolin, slice the potatoes very thin - about 1/16 to 1/8 of an inch. Be sure to use the finger guard
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Dry the potatoes on a paper towel.
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Put 1 Tablespoon of the peanut oil in a 10 inch skillet and heat it. Add the potatoes and onions and cook them until they start to sweat. Stir in the broth and simmer until all the liquid has evaporated, stirring often. Remove the potatoes to a bowl and wipe out the pan.
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In a large bowl whisk together the eggs, flour and half and half. Keep whisking until the eggs are sort of frothy.
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Heat another tablespoon of peanut oil in the pan. Once it gets hot, put the potatoes and onions back in and spread them around the bottom of the pan. Pour the egg mixture over the top and cover. Cook on medium-low for about 10 minutes, or until the eggs have set.
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Remove the top and cook for another 5 minutes. At this point, you can flip the omelet before cooking longer. I had so much trouble with that I finally gave up and did it more frittatta style.
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Cut into wedges or scoop out with a spoon. Serve hot!