Potato Omelet (Torta De Papas)

5.0(5)

Posted for Zaar World Tour II, this simple Chilean dish is from Eliana Parra and Sundays at Moosewood Restaurant. Serve it with Salsa De Cilantro (Pebre) Recipe #169978 and, even though the recipe does not call for it, top it with your favorite grated cheese.

by Debs Recipes·published 2006-05-30

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Breakfast

Servings

4 serving(s)

Total time

18 min

prep 5 min

Calories / serving

720 kcal

Ingredients (6)

serves

4 medium potatoespotato
236.59 ml vegetable oilvegetable-oil
4 eggsegg
14.79 ml chopped fresh parsleyparsley
saltsalt
fresh ground black pepperpepper

Instructions (4 steps)

01Wash and peel (peeling is optional) potatoes; slice into 1/4" rounds.
02Heat oil in heavy frypan until very hot, but not smoking; fry potatoes for 5 minutes, turning occasionally, until golden-brown; remove potatoes to absorbent paper to drain.
03Beat eggs well with parsley; add salt and pepper to taste; add the drained potatoes.
04Discard all but 3 tablespoons of the oil from the frypan; reheat if necessary; slowly pour egg-potato mixture into the pan; distribute the potatoes evenly; cover frypan and cook omelet for 4 minutes on medium-low heat; turn omelet over and cook, covered, another 4 minutes; top with some grated cheese, if desired, to melt during the last couple of minutes in frypan; carefully remove omelet from pan and cut into 4 servings.

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Rich recipe — supports nutrition-aware planning.