Spanish tortilla
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Spanish tortilla
  Spanish    Vegetables  
Last updated 6/12/2012 1:24:02 AM. Recipe ID 57407. Report a problem with this recipe.
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      Title: Spanish tortilla
 Categories: Vegetables
      Yield: 6 Servings
 
      3    Potatoes peeled & sliced
      4    Medium eggs
      4 tb Olive oil
           Salt to taste
 
   In Spain, a tortilla is a peasant potato omlette. It is usually
  eaten at room temperature, and is standard picnic food. It's cooked
  in a medium sized sautee (or frying) pan and is round and solid;
  serve it sliced in pie-shaped pieces.
   Heat oil in pan, lower heat and sautee potatoes slowly until fairly
  soft. Turn and "slice" at them often with spoon or metal spatula.
  Scrape pan so nothing sticks. Lift cooked potatoes into bowl, add
  slightly beaten eggs and salt, mix lightly and return to pan (add a
  little oil if none remains). Cook slowly until bubbles start to
  appear on top, or it seems half-cooked. Loosen from pan with spatula
  if necessary. Place a plate on top, turn tortilla over on to pan,
  then slide it off into pan to cook on other side. Should be solid
  when fin- ished. Remove from pan the same way. (Experts flip the
  tortilla to turn it - I have never had the nerve to even TRY this!).
  Makes a good side dish, light supper, or picnic dish. FROM: HEATHER
  NEAR L.A.
 




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Recipe ID 57407 (Apr 03, 2005)

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