Date: Thu, 28 Apr 94 12:22:23 EDT
From: thorp@pobox.upenn.edu
Spanish Tortilla (as told to me by an authentic Spaniard, with my vlf mods.)
Ok, PER PERSON, 1 medium to large baking potato, equivalent of 1 egg, 1/4
of a spanish onion, minced.
In a skillet, saute the potato (chopped into small chunks, I usually slice
it thinly, and then halve or quarter the slices) and the onion in cooking
spray (or your favorite saute method) until the potatoes are done, and the
onions are translucent. This will have to be over low heat, because you
don't want to BROWN the potatoes...just cook them. Remove from heat, and
add egg replacer.
In a skillet, heat cooking spray. (you want the pan pretty hot). Pour in
potato and egg mixture, and slightly reduce heat (sorta medium). Cook until
pretty set, and bottom is "done" (like an omlette). Turn off the heat. Yes,
off. Take a large dinner plate, and invert it over the skillet (so the top
is facing the egg.) Flip the skillet upsidedown, supporting the plate. Now
you have the uncooked side on the plate, and are looking at the top of the
omelett when you lift the skillet. Ok, if anything is stuck to the skillet,
remove it, and then readminister spray, and heat. SLIIIDE the potato-egg
thing onto the skillet again, uncooked side down. Cook until done. She
recommends tucking the sides under a little so you have a "finished"
looking product.
kwovo ovo