A potato & onion omelet - contributed by Earl Bless
  • 1 cup extra virgin olive oil
  • 1 large onion, finely sliced
  • 4 potatoes peeled and thinly sliced
  • 4 eggs
  • 1 large plate
Heat oil in 8-9" skillet and cook onions in potatoes till soft, setting them aside as they finish. When they are done, remove all but 1 TBS of the oil (save the rest for cooking, it tastes great!) and add the potatoes and onion back in, layering them. Get them cooking well, but not sticking to the pan, then add the beaten eggs. Let the egg mixture cook for a while, separating the omelet gently as it cooks. Take a plate that will fit over the entire pan, remove the skillet from the heat, take the plate and place it over the skillet, flip over the skillet, depositing the torta onto the plate and slide the torta back in to cook on the other side some more. Do this a few times until the egg is well cooked. Serve with the Garlic Alioli. Best if served cold.

Torta is featured in Springtime in Seville

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Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Torta © 1999 Earl Bless | This page © 2000 James L. Matterer

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