Here is a new twist on breakfast for dinner with this Mexican version of an omelet.
Becky Low shares her recipe for Spanish Tortillas.
Spanish Tortilla (Omelet)
3 medium potatoes (about 1 pound)
1-2 tablespoons oil
1/2 small chopped onion, optional
8 large eggs
1⁄4 cup plain Greek yogurt
1⁄2 teaspoon salt or garlic salt
black pepper to taste
1 can (4-oz) chopped green chilies, optional
1 cup shredded cheese (Cheddar, Mozzarella, Swiss)
Diced tomatoes, wedges of avocado, sour cream, sliced green
onion and salsa
Peel and thinly slice potato or dice. Heat oil in large nonstick skillet, fry potato and optional onion until potatoes begin to brown. NOTE: Potatoes should not be stuck to the bottom of the pan. If potatoes are stuck to the bottom of the pan, remove potatoes from pan, clean pan, add additional oil before continuing. Beat together eggs, yogurt, salt and pepper; stir green chilies and half the cheese; pour egg mixture over potatoes.
Traditionally Spanish Tortilla is cooked on top of the stove, over low heat. Use a spatula or spoon to loosen sides of pan as Tortilla cooks, shaping the sides of tortilla into a cake. As center begins to set place a plate over pan (large enough to substantially cover the pan), with a quick movement invert tortilla onto plate then slide tortilla back into the pan. Continue to cook opposite side until center is springy to the touch – do not overcook, center should still be moist but not runny – shake pan lightly during final cooking so tortilla does not stick to the bottom of the pan. To serve, slide tortilla onto serving platter, sprinkle with remaining cheese and allow to sit 5-10 minutes before cutting into wedges.
Alternate cooking method – NO flipping involved! Preheat oven to 350 degrees. Prepare tortilla as directed in first paragraph; sprinkle top with remaining cheese and bake 35-45 minutes or until center is set. Remove from oven and allow to sit 5-10 minutes before cutting into wedges.
Serve Tortilla with salsa, chopped tomatoes, sliced avocado, sour cream, sliced green onions.
Notes:
Tortillas are Spain’s most favorite snack. Spanish Tortilla has nothing to do with the flour or corn Mexican tortilla. The origin of tortilla means small torte or cake. A Spanish Tortilla is more kin to a French omelet or crustless quiche. When baked in the oven is becomes a little fluffier and is somewhat like an Italian Frittata. Recipe is a nice appetizers cut in small pieces or served in wedges is great for supper. Recipe serves 6-8
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