Tortilla Española

2 lbs (or a little less) potatoes, quartered and sliced thin
1/2 medium onion, diced
6 eggs

Heat a 10" skillet/omelet pan (ie rounded sides) over low heat and add some
olive oil.
Cook the potatoes slowly in the oil (don't brown them) 10-15 minutes
Add the onion to teh potatoes, and some salt and cook another 10-15 minutes
until teh potatoes are tender

Meanwhile beat the eggs with a little salt.

When the potatoes are done, add to the eggs and mix well

Make sure the pan is clean and slick, add some oil, and heat to medium. Add
the potato-egg mixture, and shake the pan occasionally to keep it from
sticking; cover the pan to help cook the egg through. run a spatula under
the eggs to make sure they haven't stuck. When the egg has set (5-8
minutes), cover the pan with the cover or a plate, and flip it over (so that
the stuff in teh pan is now upside down on the plate. Add more oil to teh
pan if necessary and slide the tortilla back into teh pan to cook the other
side (3 minutes or so). Do the plate flip thing again. Let it rest a
awhile and serve warm or room temp (great for picnics).

The original recipe from Janet mendel's _My Kitchen in Spain_ is just
potatoes, onions, and eggs. I like to cut back on teh potatoes, and add
some color with diced bell peppers and/or parsley. You can probably also
get more eggs into a 10" pan, but getting it to set well enough to flip can
be tricky.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"NTANTIQUES" > wrote in message
...
> Am hosting the neighborhood Easter Egg Hunt and brunch this Sunday for
about 16
> adults and various munchkins. The grownups sip Mimosas and Bloody Marys
while
> the kids do their thing. Thought I'd do an easy buffet with muffins, fresh
> fruits, and a couple of frittatas - one with mushrooms, chives, and
Asiago and
> another with apple smoked bacon & Gruyere. For a little variety I thought
I'd
> throw in one I saw on Rachael Ray's 30 Minute meals this week. Did a test
run
> on it last night. Glad I did - it was just awful. For any among you
tempted to
> try her Egg Pasta Frittata using the recipe on the Food TV website, try at
your
> own risk...following her recipe exactly, I ended up with a barely edible
> rubbery hockey puck...think noodle casserole thats been reheated one too
many
> times.
>
> TV recipe called for 12 oz. of fettuccini, cooked al dente, 1C cream, 1
C
> grated Parmigiano Reggiano, and 12 eggs - it looked awfully dry going
in.
> She called for cooking it at 425 for 10 minutes - isn't that awfully hot
for
> eggs? I do my other fritattas in the oven in a large cast iron skillet
for
> 10-15 min at 350 and start out with a soupier egg/cream mixture with great
> results.
>
> Anybody have a good frittata recipe to balance out my menu?
>
> NT
>
>