After the BBQ is long over and you want something a little lighter, may we suggest Tortilla de Patata and Cebolla.
Ingredients: 3/4 cup olive oil, 2 pounds potatoes, peeled and thinly sliced, 2 onions, finely diced, 6 eggs, lightly beaten in a large bowl, salt and freshly ground black pepper.
Directions: Heat the oil and cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color; about 10 minutes. Break the potatoes up and transfer the potatoes and onions to the bowl with the eggs before stirring the potatoes around to cover well with the egg, and season with salt and pepper.
Remove most of the oil from your skillet and add the egg mixture before reducing the heat to low. Cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done. It should still be soft inside, and about 1-inch thick.
Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve. This yields between 4 and 6 servings.
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