Recipe by cookiedog
A potato and egg omelet served at tapas bars. Posted for Zaar World Tour III.
Top Review by justcallmetoni
Selected this for *Potluck Tag* as I love eggs and this treatment looked especially promising. The taste was magnificent well beyond the simplicity of the ingredients. As a time saver, I sauted the onions for both the sauce and tortilla at the same time adding a bit of smoked Spanish paprika. Loved the sauce and sopped up lots of it with pieces of bread. I did have some problems with the preparation of the tortilla. I used a 7-inch non stick skillet and allowed the tortilla to cook for 7 minutes and then set it under the broiler for an additional 2 minutes. Since it appeared firm, I began the process of turning it onto a plate to flip it. Alas, while the top and bottom were firm, the center was soft and the tortilla fell apart. :( I think using a slightly larger pan would work better in order for the heat to penetrate all the way through. Appearances aside, we loved the flavors and I will certainly try again. Thanks cookiedog.
Spicy Tomato Sauce
- 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
Directions See How It's Made
- 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.