Spanish tortilla (potato omelette)
Makes 16 servings)
2 pounds (960g) potatoes, peeled and diced
1 tablespoon (15ml) olive oil
2 medium white onions, thinly sliced
2 tablespoons (8g) chopped flat-leaf parsley
3 large cloves garlic, minced
Freshly ground pepper
½ teaspoon (2.5ml) salt if you want it
1 ½ cups (260ml) liquid egg substitute or 6 large eggs, well
beaten
Olive oil cooking spray.
Method: Coat lightly a 10 inch (25cm) non-stick
ovenproof pan/skillet and add olive oil, put over medium-low
heat. To this add the potatoes and onion, cook
while stirring frequently until the potato is tender and onion
golden brown. Now cook the garlic, pepper, parsley
and salt with the potato/onion mix. Cook a further 5
minutes, stirring all the time. Put this mix into a
big bowl and stir in the egg substitute. Preheat the
broiler/griller. Wipe the skillet using paper
towels and recoat it with cooking spray. Put the
potato/egg mix onto the skillet and cook on a low heat.
Press the potatoes down so they are totally covered by
egg. Cook, covered, until the egg on the sides of
the pan is just a little brown, and egg mix starts to set;
around 10 minutes. Pop this under the broiler until
the centre of the omelette is cooked properly and the top is
brown, around 4 minutes.
Now the tricky bit; be careful to invert tortilla onto a big
serving platter and cool to room temperature. Cut it into
small wedges or 1 ½ inch squares so you can pick them up with a
toothpick.
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