Here's an easy take on tortilla española, a potato omelet cut into cubes so it can be served the traditional way, with toothpicks.
What You Need
Original recipe yields 12 servings
1/4 cup plus 1 Tbsp. olive oil, divided
5 potatoes (about 2 lb.), peeled, cut into 1/8-inch-thick slices
1 large onion, thinly sliced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
6 large egg s
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Let's Make It
Heat 1/4 cup of the oil in 8- or 9-inch ovenproof skillet on medium heat. Add 1/3 of the potatoes; cover with layers of 1/3 each of the onions and garlic. Sprinkle lightly with salt and pepper. Repeat layers 2 times. Cook 5 minutes. Gently turn potato mixture over; cook an additional 5 minutes. Remove potato mixture from skillet; place in colander. Drain. Wash skillet.
Preheat broiler. Beat eggs in large bowl. Add potato mixture; stir gently. Let stand 10 minutes. Heat remaining 1 Tbsp. oil in same skillet on medium heat. Add egg mixture; tilt skillet to evenly cover bottom of skillet. Reduce heat to medium-low; cook 2 minutes, gently lifting omelet occasionally to prevent it from sticking to skillet.
Place skillet 4 to 6 inches from heat. Broil 10 minutes or until center is set and top is lightly browned. Gently cut around edge to loosen omelet from pan; slide omelet out of pan onto plate. Cut into bite-sized wedges or squares. Serve warm with toothpicks.
Stir chopped kalamata olives, or chopped green or red bell pepper into the egg mixture before cooking.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.