Tuesday, February 15, 2011

Vegetable Spanish Omelet

A traditional tortilla espanola contains only potatoes, eggs, onions, and olive oil. That's delicious as a side dish or snack, but for dinner, I like to dress up a Spanish omelet with a variety of fresh veggies.

Vegetable Spanish Omelet
Serves 2-4

6 small potatoes, thinly sliced
1/2 of a green pepper, diced
1/4 of a red onion, thinly sliced
1 medium tomato, diced
1 garlic clove, minced
4 eggs
2 tablespoons olive oil, divided
Salt and pepper to taste

1. Cook potatoes in 1 tablespoon olive oil until cooked through, but not browned, about 15-20 minutes.
2. Remove from heat. Combine with all other ingredients.
3. Add 1 tablespoon of olive oil to pan, as needed. Heat over medium heat.
4. Add potato mixture. Using spatula, press down potatoes.
5. Cook over medium heat until eggs are set, about 10-15 minutes. Do not stir.
6. Serve in wedges.

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