A timeless classic, the Spanish potato omelette can be cut into wedges for brunch or small squares for an appetizer and served with spicy salsa.
This recipe is adapted from the Culinary Institute of America’s Spain and the World Table.
INGREDIENTS:
8 Yukon Gold potatoes, peeled and sliced 1/8-inch thick (about 2 lbs/900 g)
1-3/4 tsp salt, divided
1/2 cup + 2 tbsp olive oil, divided
1 cup chopped yellow onions
1/3 cup chopped red bell peppers
1/3 cup chopped green bell peppers
1-1/2 cups prosciutto, diced (125 g package)
10 large eggs
METHOD:
Toss potatoes with 1 teaspoon salt in large bowl.
Heat 1/2 cup olive oil in large, non-stick frying pan over medium heat. Add potatoes. Cook, stirring occasionally, until potatoes soften but don’t brown, about 5 minutes.
Add onions, peppers and prosciutto. Cook 10 minutes until potatoes are tender and ingredients well blended. Transfer to colander placed over bowl and drain off liquid. Clean pan.
In large bowl, beat eggs. Stir in potato mixture and add 3/4 teaspoon salt.
Return pan to medium heat. Add 2 tablespoons olive oil; pour in egg mixture when oil is very hot. Tilt pan so eggs evenly cover bottom. Reduce heat to low. Cook, shaking pan once or twice, until omelette has set, about 10 minutes.
Cover pan with large plate. Invert so omelette is cooked side up on plate. Slide back into pan and cook other side until lightly browned, about 5 minutes.
Slide omelette onto plate. Cool to room temperature before slicing. Makes about 8 servings.
