SPANISH EGG TORTILLA

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Spanish Egg Tortilla image

Make and share this Spanish Egg Tortilla recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 8 wedges

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 (4 ounce) red potatoes, cooked and thinly sliced
4 eggs, beaten
1/2 teaspoon garlic salt
fresh ground pepper
3/4 cup shredded gruyere cheese
chopped fresh parsley

Steps:

  • Spicy Tomato Sauce: Heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. Let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
  • Tortilla: Heat oil in a 7- or 8-inch skillet. Add onions and cook over low heat for 10 minutes; add potatoes to skillet.
  • Season eggs with garlic salt and pepper; stir in cheese and add to skillet. Let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath. When eggs are almost set, carefully slide onto a plate. Cover with skillet and invert eggs back into skillet. Cook for a few minutes more or until cooked through.
  • Sprinkle with parsley and cut into wedges. Serve warm or at room temperature.
  • This dish is also great when wedges are topped with small spoonfuls of Spicy Tomato Sauce.

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