Prep 45 mins
Cook 20 mins
This is a potato omelet and is a variation of one of the classic tapas (hors d'oeuvres) served in Spain. The squares are best made ahead and served at room temperature. I got this recipe from Good Housekeeping (1998).
- 2 tablespoons olive oil
- 1 lb potato, diced
- 1 medium onion, sliced
- 1 medium green pepper, diced
- 3⁄4 teaspoon salt
- 8 large eggs
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1⁄2 cup chopped pimento stuffed olive (salad olives)
- fresh chives (to garnish) (optional)
- In nonstick 10-inch skillet with oven safe handle (or cover handle with heavy-duty foil for baking in oven later), heat olive oil over medium heat; add potatoes, onion, green pepper and 1/4 teaspoon of salt and cook until vegetables are tender, about 20 minutes, stirring occasionally.
- Meanwhile, preheat oven to 400 degrees.
- In medium bowl, with wire whisk or fork, beat eggs with pepper, 1/2 teaspoon salt, and 1/2 cup water.
- Stir in tomatoes and olives.
- Stir egg mixture into potato mixture in skillet and cook, covered, 5 minutes or until egg mixture begins to set around edge.
- Remove cover and place skillet in oven; bake 15 to 20 minutes, until omelet is set.
- Carefully invert omelet onto large, flat plate.
- Let cool before cutting into 1-inch squares.
- Garnish with chives.
Very delicious. Will be making this again.