Tortilla De Patatas (Potato Omelet) - Aka Frittata

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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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