| Tortilla Española ~ This is not the tortilla that many in the United States have come to know as a "flour" or "corn" tortilla. This is a Spanish Omelet 4 tbsp olive oil 1/2 cup onion, finely chopped 1/2 cup bell pepper, finely chopped 2-1/2 cups diced potatoes 2 roasted green chiles, remove seed ball and seeds, minced (or 2 jalapeños) 1 tsp salt 1/2 tsp orégano 8 eggs beaten lime wedges sliced tomatoes 1. In a large frying pan (about 10-inch), heat olive oil and sauté potatoes until cooked through. Add remaining vegetables except green chile sauté until softened. Stir in salt, oregano, green chiles; then pour in beaten eggs 2. Cover mixture and cook covered over medium heat without stirring. When edges of the omelet begins to set, pull it in with a spatula and allow the uncooked egg to flow to the outside. 3. When the omelet is nearly set, place it under a broiler to firm and brown lightly. 4. Cut into wedges and serve accompanied by lime wedges and tomato slices. Serves 4 |
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