2 large Red potatoes, sliced 1//8" thick
1/2 cup Olive oil
3 Eggs, separate out yolks
1/3 cup Cheddar cheese, coarsely chopped
1/3 cup Onion, coarsely chopped
1/3 cup Ham, coarsely chopped
1/3 cup Mushrooms, coarsely chopped
1/4 cup Milk or cream
1/8 tsp Baking powder
Garlic, to taste
Oregano, to t
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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 doesn't 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. |
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