A potato & onion omelet - contributed
by Earl Bless
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1 cup extra virgin olive oil
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1 large onion, finely sliced
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4 potatoes peeled and thinly sliced
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4 eggs
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1 large plate
Heat oil in 8-9" skillet and cook onions in potatoes till soft, setting
them aside as they finish. When they are done, remove all but 1 TBS of
the oil (save the rest for cooking, it tastes great!) and add the potatoes
and onion back in, layering them. Get them cooking well, but not sticking
to the pan, then add the beaten eggs. Let the egg mixture cook for a while,
separating the omelet gently as it cooks. Take a plate that will fit over
the entire pan, remove the skillet from the heat, take the plate and place
it over the skillet, flip over the skillet, depositing the torta onto the
plate and slide the torta back in to cook on the other side some more.
Do this a few times until the egg is well cooked. Serve with the Garlic
Alioli. Best if served cold.
Torta is featured in Springtime
in Seville
Metric, Celsius,
& Gas Mark Equivalencies
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