Tortilla Espanola
Description
A tortilla espanola is a Spanish Omelet. It is a very commonly served dish in Spain. It can be served as an appetizer, breakfast/brunch, lunch or a light dinner. It makes a great sandwich between 2 pieces of a baguette, as well.
Ingredients
6 eggs
1 c. Yukon gold potatoes, sliced thinly like chips
1 medium Vidalia onion, thinly sliced
½ green pepper (about 1 cup), chopped
2 cloves garlic, minced
3 T. olive oil, divided
1 T. basil (about 4 leaves), chopped
1 t. smoked paprika
2 t. salt or to taste
freshly ground black pepper, to taste
Directions
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Heat 1 tablespoon olive oil in skillet over medium heat. Add onions, stirring occasionally, for about 5 - 7 minutes until they start to caramelize. Be careful to not let them burn. When cooked, take onions off the heat and put them on a paper towel-lined plate to drain excess oil.
In the same skillet, add 1 tablespoon oil. When hot, add potatoes and smoked paprika. Cook potatoes until they start to soften, but still retain some firmness, about 6 - 8 minutes. Stir constantly and keep checking on it. About 5 minutes in, add green pepper and garlic; stir to combine. When potatoes are almost done cooking, add 1 teaspoon salt and pepper, to taste. Take potato skillet off of the heat.
While the potato mixture is cooking, whisk the eggs in a large mixing bowl. Add 1 teaspoon salt, and pepper to taste. Set aside.
Heat up a frittata pan or skillet and add 1 tablespoon olive oil.
Add onions and potato mixture into the egg bowl; add chopped basil.
Pour everything in mixing bowl into the heated frittata pan. In about 5 minutes when the top starts to firm up and turn golden, flip the frittata over. Cook anotherl 3 minutes. The frittata should puff up and edges should be firm.
To serve, plate the frittata. Cut it into slices like a pie, or cut crosswise into small squares to serve as tapas. If serving for tapas, place a toothpick in each square so it can easily be picked up and eaten.
6 servings