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Subject: HOW TO MAKE POTATO OMLETTE
Newsgroups: rec.food.cooking

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From: fts41[at]aol.com (FTS41)
Date: 11 Jan 1999 21:49:00 GMT
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PLEASE TELL ME HOW TO MAKE A POTATO OMLETTE
EMAIL FTS41

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From: Goomba <goomba[at]mindspring.com>
Date: Tue, 12 Jan 1999 08:57:21 -0500
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Try looking for a spanish recipe called Tortilla Espanole (I think that
is how it's spelled)  It is a very traditional potatoe omlette dish..
marvelous!

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From: Michael Edelman <mje[at]mich.com>
Date: Tue, 12 Jan 1999 12:57:37 -0500
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And if he was more specific. Maybe a Tortilla Espanola (assume a tilde in there) is what
he's looking for?

Basic recipe:

Heat olive oil (or butter, if you're thinking non-Spanish).
Add sliced potatos. Cook.
Add beaten egg. Cook.

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From: iscohen[at]actcom.co.il (Isadora S Cohen)
Date: Tue, 12 Jan 1999 23:22:16 +0200
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I might be volunteering more info here than I ought to, but,

My Catalan tortilla espanola coach from this summer said that you
should:

-first cook the potatoes over a low flame for a long time, so that
they're sortof simmering in the oil and the water they release.

-then cook them over a high flame to brown them a little.

-lightly beat the eggs in a separate bowl.

-remove the potatoes from frying pan into egg mixture and allow to sit
for some 5 minutes.

-return to frying pan, which is when the fun part begins:

FLIPPING TORTILLAS!!

After the potatoes and eggs have cooked for a little while, *quickly*
perform the following:

-remove frying pan from flame -- but don't go too far. The next burner
over, if free, is a good place.
-place a clean plate over frying pan.
-flip the complex over, so that the frying pan is on top.
-remove frying pan from plate and turn back to right side up position.
-slide tortilla from plate back to frying pan -- see? it's flipped over.
-return frying pan to flame.

after a couple more minutes repeat the process.
keep repeating until tortilla is nice and brown on both sides.

The flipping should be done in one quick continuous motion. It is most
exciting.

Oh, and to be tortilla espanola it needs to have onions in it too.
Otherwise it's just 'tortilla de patata'. Or at least so the Catalan
nomenclature goes.

I know I revealed too much, but at least I didn't e-mail it to them!
-I.

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From: Richie Simpson <richie1227[at]prodigy.net>
Date: Wed, 20 Jan 1999 16:55:28 -0600
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Not exactly but close. This is a family favorite.

In a non-stick skillet, add small cubed potatoes (skin on is fine), to 
some melted butter. Saute them slowly at first till just tender. Add
beaten eggs to the potatoes and scramble till eggs are done. Serve on
large, warmed, flour tortillas, sprinkled with cheese and salsa. Roll up
and devour.

If you added the eggs and let them set, maybe with a little cheese added
at that time, it could be an omlet.

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From: Lynn K Busby <lynn[at]phoenixcons.demon.co.uk>
Date: Thu, 21 Jan 1999 09:02:56 +0000
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Cube 8ozs waxy potatoes, finely slice one spanish onion.  Fry both
gently in olive oil until soft.  Beat together 6 whole eggs with a
couple of tablespoons of double cream, salt and pepper.  Pour over the
potatoes and onion.  Stir gently over low heat until starts to set, then
leave it alone to brown on one side and set.  Turn the omelette over
using a plate and then brown on the other side.  Serve earm or cold cut
into wedges with crusty bread and a green salad.

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From: Alan Boles <boles[at]escape.ca>
Date: Thu, 21 Jan 1999 11:26:33 -0800
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Shred then soak in salted water some peeled potatoes. After about 5 mins
grab a handful and squeeze dry.
place in an oiled fry pan (medium heat) in a thin layer ( the same size as
omlette you are going to make).
When golden brown flip to brown other size;and start a regular omlete in a
different pan. Place shreaded cheese on 1/2 of  omlete (when set). Now cover
omlete with potato disc. Carefully (with spatula) cut  thru only the potato
at the place where omlete will fold and fold. Serve with a dolop of sour
cream.  Or you can do the same thing without soaking with cooked potatoes.


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