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Specialty Recipe

Tortilla De Papas-Spanish Dish

Ingredients
9 medium potatoes
4 eggs
1/2 medium sweet onion (e.g. white)
3/4 cup vegetable oil
Salt to taste

Peel potatoes, wash, and dry them. Slice potatoes into thin rounds. Dice onion and set aside. Crack eggs into two separate bowls (two eggs in each bowl). Whip eggs and add a little salt. Heat oil in large skillet. Put sliced potatoes into hot oil and fry, turning them over until golden brown. Sprinkle a little salt on the potatoes while they are frying. Sprinkle onion on top of potatoes when the potatoes are browned. Use onion sparingly so that it won't over-power the potatoes. Take spatula and press potatoes together around the side of the pan to define the edge of the mixture. Cover pan for a couple of minutes so that onion will cook.

Drain excess oil from the skillet. Pour (dribble) whipped eggs from one bowl (2 eggs) over the potatoes. Let eggs cook for 30 seconds to 1 minute. Put plate over skillet and flip the potato tortilla onto the plate. Slide the tortilla back into the skillet -- bottom side into the bottom of the skillet so that it will brown. Pour second batch of whipped eggs (2 eggs) over the potatoes. Let eggs cook for 30 seconds to 1 minute. Put plate over skillet and flip the potato tortilla a second time. Slide the tortilla back into the skillet. (The side with the second batch of eggs on it should slide onto the bottom of the skillet to brown.) If the top side is not as brown as you'd like, you can flip the tortilla a third time.

Hint: If the tortilla falls apart when you flip it, just put the mixture back into the skillet and dribble an additional egg -- or a portion of an egg -- over the mixture to bind the tortilla back together. Let the egg cook and flip the tortilla again.

Variations: Olive oil may be used in place of vegetable oil for those who like the stronger taste of olive oil. Zucchini or artichokes may also be used.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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