Tortilla Espanola

Tortilla Espanola

 In Spain a tortilla is an omelet, not the flat bread that bears that name in Mexico.  The potato omelet can be found in every tapas bar in Spain.

  •  ½ pound potatoes, cut into matchstick –sized pieces
  • 2 tsp olive oil
  • ¼ onion chopped
  • 1 garlic clove, peeled and minced
  • 4 eggs, beaten
  • ½ tsp salt
  • Ground pepper to taste
  • 2 tbsp ground parmesan cheese

Heat up oil over medium high heat in a non-stick oven-proof 8-inch frying pan.  When oil is hot add potatoes and spread them evenly over the bottom of the pan.  Reduce heat to medium and cover the pan for five minutes.  Uncover the pan and add onion and garlic, stir potatoes and cover again for another five minutes.  Mix eggs, salt, pepper and cheese and pour over potatoes.  Cover again and cook for about another five minutes or until eggs are set.  While eggs are cooking, adjust your oven rack to the closest position to the burner and preheat broiler.  When eggs are set, put the frying pan on the top shelf of the oven under the broiler and broil until browned.  Cut into wedges and serve.  I served this with the leftover red pepper pesto sauce from the previous night’s dinner (scroll down for the recipe).  Serves 4.

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