Tortilla de Papa (española) (Thick potato Omelet)
4 eggs (beaten)
1/4 medium size bell green pepper
1/4 spanish onion
1 russet potato
1 tablespoon chopped garlic
2 tablespoons of olive oil
salt & pepper to taste
- In a hot 10 inch skillet, add oil and potatoes. Cook until golden brown then remove from pan onto a plate with a paper towel to absorb excess oil.
- In the same skillet, add oil, onion, bell pepper and garlic and sauté until onions are translucent. Now add potatoes again. Heat for a minute or so and add eggs. After about 2 minutes flip tortilla over and cook on the other side for about two minutes. Add salt and pepper to taste cut in to four pieces and serve.
Tips: I use a plate to flip the tortilla by placing the plate over the skillet and turning it over. This way I don’t break it when flipping it over with a spatula. I also like to eat the tortilla between two pieces of bread as a sandwich.
Note: Can also be make with chorizo instead of or in addition to the potatoes.