SPANISH POTATO OMELET
Here's an easy take on tortilla española, a potato omelet cut into cubes so it can be served the traditional way, with toothpicks.
Provided by My Food and Family
Categories Meal Recipes
Time 1h5m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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