Tortilla Española (Spanish Potato Omelet)

6 C thinly sliced peeled baking potatoes (about 3 lbs)
2 C thinly sliced sweet onion
cooking spray
2 Tbsp olive oil, divided
3/4 tsp. kosher salt, divided
4 large eggs
1 C baby spinach leaves, stems trimmed

Preheat oven to 350 degrees (F).

Place the potatoes and onion in a large roasting pan coated with cooking spray. Drizzle with 1 Tbsp plus 2 tsp oil, and sprinkle with 1/2 tsp salt. Toss well, Bake at 350 degrees for 1 hour or until potatoes are tender, stirring occasionally to prevent sticking.

Combine eggs and 1/4 tsp salt in a large bowl. Stir in potato mixture; let stand for 10 minutes.

Heat 1 tsp oil in an 8" nonstick skillet over medium heat. Pour half the potato mixture into pan, pressing evenly with spatula. Place spinach leaves evenly on top. Add remaining potato mixture in even layer. (Pan will be very full!) Cook 7 minutes or until almost set, gently shaking pan frequently. Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked site up into plan. Cook 3 minutes or until set, gently shaking pan occasionally.

Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges.

Yield: 6 servings

Home | Aikido | Prius | Recipes | Family | Resumé | Links | Travel | Contact Me