Spanish Omelet Tortilla De Patatas
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 4 large Idaho® potatoes (peel and slice)
* 1 large onion (diced)
* 6 large eggs
* 1/2 c. olive oil
* salt to taste
* 1 large onion (diced)
* 6 large eggs
* 1/2 c. olive oil
* salt to taste
What to do:
1. Heat the oil in a skillet; add sliced potatoes and diced onions. Cook slowly, medium flame. Turn occasionally until potatoes are tender.
2. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs.
3. Heat 2 Tbsp. of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. When potatoes start to brown, put a plate on top of skillet and flip. Add another Tbsp. of oil; return omelet to pan and cook for about 2 more min. to brown on the other side.
* Recipe courtesy of Dario Lagoa, Executive Chef, Café Iberico, Chicago, IL
2. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs.
3. Heat 2 Tbsp. of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. When potatoes start to brown, put a plate on top of skillet and flip. Add another Tbsp. of oil; return omelet to pan and cook for about 2 more min. to brown on the other side.
* Recipe courtesy of Dario Lagoa, Executive Chef, Café Iberico, Chicago, IL