Montadito De Tortilla De Patatas - Potato Omelette Open-Faced Sa

"Ready, Set, Cook! Special Edition Contest Entry: This recipe takes us back home to Barcelona, Spain. On a recent visit we went to a tapas restaurant and this is our creation mixing two famous catalan tapas. Tortilla de patatas (potato and onion omelette) and Escalivada (roasted peppers and eggplant) and in a bed of pan con tomate (crunchy bread with fresh grated tomato, salt and extra virgin olive oil)."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
45mins
Ingredients:
9
Yields:
4 montaditos
Serves:
4
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ingredients

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directions

  • In a large skillet, sauté potatoes and green onions in 3 ½ tablespoons of olive oil. Add 2 teaspoons of salt. Cook until potatoes are tender and just start to brown , about 15-20 minutes. Set aside and let cool slightly.
  • In a large bowl, beat eggs with a pinch of salt. Add potatoes and mix well.
  • Return the skillet to the heat and add 2 tablespoons of olive oil.
  • Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
  • Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bake at 350F until set. Make sure you use an oven proof skillet!).
  • Cook until set, pricking the top of the omelet with a fork, to allow it to cook evenly and a little bit faster. Set aside and let cool slightly.
  • In the mean time, slice the ciabatta rolls in half and toast lightly.
  • Grate the tomato in a bowl discarding the skin.
  • Drizzle the remaining olive oil on the each half of the ciabatta rolls and spread the grated tomato on top, and season with salt to taste.
  • Cut the potato omelette into 4 squares to fit on top of the roll. Place a square of potato omelet on each half, top with 2 strips of roasted red pepper and 1 tablespoon of goat cheese.
  • Place in the broiler for approximately 4-5 minutes or until the cheese melts slightly and has a golden brown color.

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Reviews

  1. I made a combination of goat cheese and feta cheese for the topping. It was delicious
     
  2. Buenisimo!!
     
  3. These are very delicious! I made them with roasted eggplant and zucchini and it was very tasty! I will be making this again!
     
  4. I love Spanish tapas. Great interpretation!
     
  5. This is an easy to make dish to eat any time.
     
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