TORTILLA ESPAÑOLA (Spanish omelet)

My kids liked that I blogged the last receipe and suggested I do it at least once a week, so that they could have it online when they wanted to look something up. (we'll see about that, maybe twice a month).

Tortilla Espanola
Spanish Omelet

Ingredients:

½ each fine chop of green pepper, red pepper, Vidalia onion (the Cuban Trinity of Cooking)

1 tbsp of minced garlic

½ tsp of kosher salt
½ tsp of fresh cracked black pepper

2 tbsp of extra Virgin Olive Oil

4 cubed baking potatoes fried in canola oil.
2 Spanish chorizo diced (optional)
1/2 cup of diced ham (optional)

Omit the meat for a veggie version and mushrooms can be added

Fry the potatoes in canola oil
Stir fry the peppers, onions garlic in the olive oil, add the chorizo and ham salt and pepper. Until the peppers and onions are soft and cooked through, the chorizo has fat and coloring in it and it will turn all of the food a reddish paprika color .

Add the cooked potatoes and mix

In a separate bowls, break eggs and separate the whites from the yolks

Beat the whites until they are frothy but not peaked, this will make the omelet fluffy.

Then add the yolks and beat until combined


Add to the sauteed mixture

After the eggs cook for 10 mins on medium heat then it’s time to turn the omelet over, this is always a fun part because you can wind up dumping the mixture in the sink.

Put a plate larger than the pan over the top of the pan, flip the mixture on to the plate (over the sink)

Then carfully side everything back onto the skillet scraping the plate.

Once the other side cooks for 10 minutes your ready to enjoy.

I made two tortillas yesterday one with just potatoes (in the flip pics) and one with everything I have some picky eaters so one had to be mild.

Since it's avocado season here in South Florida, I made an avocado and tomato salad to go this this squeezed some fresh lime in the salad and that was all she wrote.