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Tortilla Espanola (Spanish Tortilla)
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TO MAKE THE MEAL: Mixed salad and mini whole-wheat quesadillas
Roy and Becky Adams of Fayetteville come up with another winner --- a fast and easy egg dish, known as Tortilla Espanola, which is frequently found on tapas menus. Although many Tortilla Espanola recipes begin with deep-frying potatoes, the Adamses parboil theirs first so they don't require as much oil. In other classic adaptations, after the potatoes are golden and crusty, they're mixed with sauteed onions, but the Adamses' substitute quick-cooking green onions
Although you could slide the omelet out and flip it over for continued cooking, I take the easier route and let the omelet finish in the oven and then invert it before serving, like you would with a frittata.
In addition to baby red potatoes, you can find several gourmet varieties of thin-skinned small potatoes, such as fingerling and Yukon Gold in the produce department. Choose potatoes that are about 1-inch in diameter.
You can serve this warm or at room temperature. Use caution when flipping the skillet; the handle will be very hot.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 cup ( 1/8-inch thick) sliced small potatoes
2 tablespoons extra-virgin olive oil, divided
1/2 cup sliced green onions, white and green parts
8 eggs, beaten
1/2 cup home-style salsa
Instructions:
Preheat oven to 400 degrees.
In a saucepan or skillet, boil potatoes for 6 to 9 minutes, or until just tender. Drain and blot dry. In a nonstick 10-inch skillet over high heat, add 1 tablespoon olive oil. Add green onions and saute for 1 to 2 minutes. Remove and set aside. In same skillet, arrange potato slices in a single layer. Drizzle with remaining oil and sprinkle with kosher or sea salt. Cook for 2 to 4 minutes, or until golden. Flip potatoes and cook until golden. Sprinkle with reserved green onions and pour eggs on top. Reduce heat to medium. Cook, without stirring, for 1 minute, or until the eggs are set on the bottom. Continue cooking, using a spatula to lift the edges of the omelet toward the center of the skillet while gently tilting the pan so some of the uncooked eggs can run underneath the cooked egg. Heat for 20 to 30 seconds and repeat the process until the egg on top is still wet but not excessively runny.
Transfer to the oven and bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Remove pan from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen it, and invert it onto a serving plate. Serve with salsa on the side.
In a saucepan or skillet, boil potatoes for 6 to 9 minutes, or until just tender. Drain and blot dry. In a nonstick 10-inch skillet over high heat, add 1 tablespoon olive oil. Add green onions and saute for 1 to 2 minutes. Remove and set aside. In same skillet, arrange potato slices in a single layer. Drizzle with remaining oil and sprinkle with kosher or sea salt. Cook for 2 to 4 minutes, or until golden. Flip potatoes and cook until golden. Sprinkle with reserved green onions and pour eggs on top. Reduce heat to medium. Cook, without stirring, for 1 minute, or until the eggs are set on the bottom. Continue cooking, using a spatula to lift the edges of the omelet toward the center of the skillet while gently tilting the pan so some of the uncooked eggs can run underneath the cooked egg. Heat for 20 to 30 seconds and repeat the process until the egg on top is still wet but not excessively runny.
Transfer to the oven and bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Remove pan from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen it, and invert it onto a serving plate. Serve with salsa on the side.
Notes:
You can serve this warm or at room temperature. Use caution when flipping the skillet; the handle will be very hot.
Nutrition:
Per serving: 257 calories (percent of calories from fat, 59), 14 grams protein, 12 grams carbohydrates, 2 grams fiber, 17 grams fat (4 grams saturated), 424 milligrams cholesterol, 285 milligrams sodium.
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