|Spanish Omelet (Tortilla Patatas)||
Recipe Type: Appetiser
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
The proper name for a Spanish omelet is tortilla patatas meaning “potato pancake.” According to my Spanish friends it should contain nothing but potatoes, eggs, and seasoning. these omelets are often featured in tapas bars and served at room temperature. But I prefer to gussy it up and eat it hot. Also, the proper way to cook the top is to invert the omelet onto a plate, top-down, and then slide it back into the skillet to finish, but I tend to have accidents when I do that, so instead I slide the skillet under my oven’s broiler to finish cooking.
- 3 eggs
- 2 tsp. milk
- Salt and pepper
- 1/2 tsp. dried oregano or 1/2 Tbsp. fresh
- 2 Tbsp. olive oil
- 1 md. potato; cut into 1/2-inch cubes
- 1-inch length of dried Spanish chorizo*; chopped
- 1 garlic clove; finely chopped
- 3 Tbsp. shredded manchego**
- Beat eggs with milk, salt and pepper in a small bowl.
- Turn on broiler and position a rack at the top.
- Heat oil in a medium, oven-proof, non-stick skillet over medium heat. Add potatoes and cook until browned, stirring frequently.
- Reduce heat to low. Add garlic and chorizo to skillet and cook 1 minute longer.
- Add eggs and cook folding up edges of tortilla to allow uncooked egg to run underneath. About 3 minutes.
- Sprinkle cheese over tortilla and place under broiler until eggs as just done and cheese melts.
- Garnish with chopped basil.
- *Don’t substitute Mexican chorizo, it’s a completely different sausage. You can probably find it at Whole Foods or a similar store, but if you can’t find Spanish chorizo just skip it.
- **Manchego is a Spanish sheep’s milk cheese. Again, you can probably find it at Whole Foods or a specialty cheese shop. Gruyere makes a decent substitute.
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