Tortilla De Potato
|Vegetable oil||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Ground black pepper||To Taste|
|Onions||3 Large, finely chopped|
|Peeled thinly sliced potatoes||15 Cup (240 tbs)|
|Eggs||1 1⁄2 Dozen, beaten|
|Green peppers||3 Small, diced|
Heat 1/4 cup mixture of oils in each of 2 12 inch skillets.
Add 1/2 of onions, potatoes, green peppers, garlic, salt and pepper to each skillet.
Cover and cook over medium heat, stirring mixture occasionally to prevent sticking.
When potatoes are tender, in about 15 to 20 minutes, but not brown, remove and cool slightly.
Add cooled vegetable mixture to beaten eggs.
Clean out one skillet and add 3 tablespoons of remaining oil.
Heat and add one half of egg mixture; cook over medium heat until bottom becomes golden brown.
With spatula loosen omelet from pan.
Place a plate on top of pan and invert.
Free skillet of any bits of omelet that may have stuck.
Add a bit more oil, if necessary.
Slide omelet back into skillet and cook second side until golden.
Repeat with remaining oil and egg mixture.
Cut into wedges and serve at room temperature.
NOTE TO COOK: Make omelets at home up to 3 hours ahead and cut into wedges.
Do not refrigerate.
Carry to party on serving dish, well wrapped with foil or plastic.
Do not wrap tightly if omelets are still warm.