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

Steps

1. 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.
2. 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.
3. While the potato mixture is cooking, whisk the eggs in a large mixing bowl. Add 1 teaspoon salt, and pepper to taste. Set aside.