Tortilla Espanola

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Tortilla Espanola

 

1/4 cup olive oil

1 1/2 cups minced onion

3/4 cup finely diced green bell peppers

2 cups chopped baking potatoes

1 1/2 tsps. salt

16 large eggs or substitute

2 tbsps. chopped fresh coriander

 

In a large, heavy nonstick frying pan, heat half the oil over medium heat and

cook onions and peppers until translucent, 3 to 5 minutes. Lower heat, stir in

potatoes and salt, cover and cook until potatoes are tender, 12 to 15 minutes,

stirring every few minutes to prevent sticking.

In large bowl, whisk eggs with coriander and stir in vegetable mixture.

Heat remaining oil in frying pan over medium-hot heat until smoking hot. Add egg

mixture to pan. Change heat to low and cook without stirring until eggs begin to

set.

When eggs start setting around the rim and turn golden brown on the bottom, turn

omelette over. (Wearing oven mitts, set a large plate over pan, grasp pan with

two hands, turn over so omelette falls out onto plate, then slide omelette into

pan the other side up).

Cook until second side is golden on the bottom, about 7 minutes. Serve hot or

warm.

Serves 8.