Omelet Espanola Squares

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).

• Ready In: 1 hr 5 mins
• Yields: 60 appetizers

Ingredients

• 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 1/2ounce) can diced tomatoes, drained
• 1⁄2 cup  chopped  pimento stuffed olive (salad olives)
•  fresh chives (to garnish) (optional)

Directions

1. 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.
2. Meanwhile, preheat oven to 400 degrees.
3. In medium bowl, with wire whisk or fork, beat eggs with pepper, 1/2 teaspoon salt, and 1/2 cup water.
4. Stir in tomatoes and olives.
5. Stir egg mixture into potato mixture in skillet and cook, covered, 5 minutes or until egg mixture begins to set around edge.
6. Remove cover and place skillet in oven; bake 15 to 20 minutes, until omelet is set.
7. Carefully invert omelet onto large, flat plate.
8. Let cool before cutting into 1-inch squares.
9. Garnish with chives.