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Receta Spanish Tortilla, Ensenada Style
by Global Cookbook

Spanish Tortilla, Ensenada Style
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Ingredientes

  • 1 c. Extra-virgin Spanish
  •     Extra virgin olive oil
  • 4 med Potatoes, peeled,
  •     Finely diced or possibly grated
  • 1 med Onion, finely minced
  • 8 x Large eggs
  • 1 tsp Pequin quebrado
  • 1 tsp Salt
  • 1 x Recipe Ranchero Sauce (see index)

Direcciones

  1. Heat 1/4 c. oil to smoking in each of 2 heavy skillets (at least 12-inch diameter). Add in half the potatoes to each pan & cook, stirring often, till well browned & tender but have no blackened edges. Remove from heat; cold 5 min. In each of 2 bowls, beat together 4 Large eggs with half the pequin & salt each. Add in 1 panful of potatoes to each bowl, stir well. Add in 1/4 c. more oil to each skillet, heat till smoking. Add in 1 bowl egg mix to each skillet. Cook, shaking skillet often, till bottom of omelet is slightly golden brown; lift edges often with spatula to check. When almost hard, turn them: place plate the same size as skillet over each; invert omelet onto plate; slide back into skillet, brown side up. Cook, shaking skillet till second side is golden brown, then slide out of pan, cut in quarters & serve. 1 quarter for light course, 2 as main breakfast/brunch.
  2. SERVE WITH RANCHERO SAUCE