Spanish Egg Tortilla

Recipe by cookiedog
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 8 wedges
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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