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Tortilla Espanola (potato Omelette, Spanish's

Tortilla Espanola (potato Omelette, Spanish S comes together with New Potatoes, Yellow Onions Extra Virgin Olive Oil For Frying, Garlic, and Eggs Kosher Salt White Pepper. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 lb
• 2
• 4 clove
• 6

Method (preview)

1. 1

   Heat olive oil (the best you can afford).

2. 2

   You need a good quarter inch in your pan.

3. 3

   Saute potatoes and onions and garlic on a low flame until the potatoes are soft and the onions are translucent.

4. 4

   Remove with a slotted spoon and place the potato mxture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish.

5. 5

   If you use something small, make two.

6. 6

   Season eggs and pour over potatoes.

7. 7

   Bake 20 minutes at 350F and then start testing.

8. 8

   When the middle is set and the top slightly brown, it's done.

9. 9

   Let set 5 minutes, run a knife around the outside and invert onto a round platter. Serve at room temperature.

10. 10

    Breads, muffins, bagels, muffins, donuts...

11. 11

    Recipe By: Lou Jane Temple. Death by Rhubarb.

12. 12

    Jul 1996 14:00:51 -0400 (