Tortilla De Patata Maakouda Omelette
1 large onion, finely diced
8 large Russet potatoes, peeled and quartered
1 dozen eggs
1 bunch Italian parsley, finely chopped
1 Tbsp turmeric 2 Tbsp consommé (optional)
Salt and freshly ground pepper, to taste
1/2 cup vegetable oil, for frying
Squeeze of lemon, for serving
Boil potatoes and coarsely mash, leaving a few chunks.
Preheat oven to 400°F.
Sauté onions until golden, set aside. In a large bowl, lightly beat eggs, then add parsley and seasonings. Add the warm mashed potatoes and combine all ingredients.
Warm the oil in a heavy deep bottomed frying pan. Pour the mixture into the pan. When tortilla begins to sizzle, lower the flame, cover and cook for 30 minutes. Wrap the pan handle in foil and bake until the top of tortilla is golden brown.
Cool for 20 minutes, then flip onto a serving dish.
Serve with a squeeze of lemon.
