Tortilla Espanola (Spanish Omelet) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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In Mexico, the word tortilla has two meanings. One is the more familar corn or flour flat bread, and the other means omelet. Serve this omelet with a stack of the former, warmed in the oven while the omelet cooks. Ingredients:
2 large potatoes, peeled and finely chopped (3 cups) |
1 medium onion, finely chopped |
1 cup diced cooked ham |
3/4 teaspoon salt |
1/4 teaspoon crushed dried chile pequins or 1/4 teaspoon crushed red pepper |
2 tablespoons cooking oil |
6 beaten eggs |
1/3 cup milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Combine potatoes, onion, the 3/4 teaspoon salt, crushed chilies and ham.
2. Heat oil in a 10 inch ovenware skillet.
3. Add potatoe and ham mixture to skillet.
4. Cover and cook over med heat 15 minutes or until potatoes are tender, stirring occasionally.
5. Combine eggs, milk, 1/2 t. salt and pepper.
6. Pour over potatoes and ham in skillet.
7. Reduce heat and cook over low heat 8 to 10 minutes or until eggs are nearly set.
8. Uncover skillet and place under broiler 3 to 4 inches from heat 2 to 3 minutes or just until top is set.
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