Tortilla De Patatas (Potato Omelet) - Aka Frittata

Tortilla De Patatas (Potato Omelet) - Aka Frittata Ingredients

2 lg Red potatoes; sliced 1//8"	1/3 c Mushrooms; coarsely chopped
1/2 c Olive oil	1/4 c Milk or cream
3 Eggs; separate out yolks	1/8 ts Baking powder
1/3 c Cheddar cheese; coarsely	Garlic; to taste
1/3 c Onion; coarsely chopped	Oregano; to t
1/3 c Ham; coarsely chopped

Instructions for Tortilla De Patatas (Potato Omelet) - Aka Frittata

Brown potatoes in olive oil. Drain. Whip egg yolks a little bit, add all other ingredients except egg whites. Mix thoroughly. Beat egg whites until about double in volume (a foamy liquid) . Fold egg whites gently into rest of mixture. Pour into a buttered, pre-heated omelet pan. Cook gently until almost set. Keep sliding the pan back and forth so that the omelet doesnt stick. Remove pan from stovetop. Place under pre-heated broiler. Cook until top is browned to your liking. Remove from oven, slide omelet onto plate and eat. Notes: This is a Spanish dish. Note that in Spain (also in Venezuela) a tortilla is an egg dish, not like a Mexican tortilla. Use only as much olive oil as needed to brown the potatoes. Recipe by: Ross Parris Posted to MC-Recipe Digest by Nancy Berry on Mar 16, 1998

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking Powder	Cheddar	Cream	Eggs
Garlic	Ham	Mushroom	Olive Oil
Onion	Oregano	Potato

Eggs Cream Garlic Olive oil Cheese Onion Oregano Potato Ham Milk Mushrooms Pork

for flavor and categorization

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