Tortilla Española is a popular dish in Spain. Totally unlike its Mexican counterpart, this tortilla is actually a potato and onion omelet that is served at room temperature.
Makes 6 servings
|4||tablespoons olive oil, divided|
|2||pounds potatoes, peeled and sliced 1/8 inch thick|
|1||onion, thinly sliced|
|1||teaspoon coarse or kosher salt|
|1/4||cup sliced black olives|
|1/4||cup sliced pimientos|
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until hot. Place potatoes in layers in skillet. Place onion over potatoes. Sprinkle with salt.
- Reduce heat to medium. Cook, 20 to 25 minutes, turning vegetables occasionally until tender and lightly browned.
- Beat eggs in large bowl until frothy; stir in olives and pimientos. Add potato mixture; mix gently until potatoes are coated.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat. Pour potato mixture into skillet; spread evenly with spatula.
- Reduce heat to medium. Cook 3 to 4 minutes or until eggs are nearly set on top and lightly browned on bottom, shaking skillet occasionally to loosen mixture.
- Place large rimless plate upside down over skillet; invert omelet onto plate. Slide omelet back into skillet. Tuck in edges of omelet. Cook 2 to 3 minutes or until lightly browned and eggs are completely cooked.
- Turn onto serving platter. Cool to room temperature. Cut into wedges.
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