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Spanish Omelet (Tortilla) with Fresh Tomato Sauce picture

Spanish Omelet (Tortilla) with Fresh Tomato Sauce

This Spanish tortilla recipe is a great dish for a tapas menu (you can cut the tortilla into small squares), and it also works well for breakfast. Eliminate the chorizo or ham for a tasty vegetarian dish.

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Ingredients

  • 6 tablespoons extra virgin olive oil, split
  • 1 pound russet potatoes, peeled and thinly sliced
  • 1 small red onion, peeled, halved and thinly sliced
  • 8 eggs
  • 1 cup thinly sliced cooked chorizo sausage or chopped ham (optional)
  • For the Fresh Tomato Sauce:
  • 1 1/2 pounds ripe, fresh tomatoes
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon extra virgin olive oil

Serves 6

  1. Heat 4 tablespoons of olive oil in a large cast iron or heavy-bottomed, oven-proof skillet over medium heat.
  2. Add the potato and onion slices. Season with a little salt and pepper and cook, stirring frequently, until the potatoes and onions are tender but not brown, about 15 to 20 minutes.
  3. In a large bowl, lightly beat the eggs and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Scrape the potato mixture into the eggs (being sure not to leave any vegetables in the skillet) and gently stir to combine. Add the sliced chorizo or ham.
  4. Heat the remaining 2 tablespoons of olive oil in the skillet, and then add the egg mixture to the skillet, spreading it out in an even layer. Cover the pan and cook over low heat until the tortilla is set on the bottom and around the edges, about 10 minutes.
  5. While the omelet is cooking, core and chop the tomatoes into 1/2-inch pieces. Place the tomatoes in a large bowl and toss with the minced garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
  6. When the tortilla has set around the edges, preheat the broiler. 
  7. Transfer the skillet to the broiler and broil, uncovered, about 8 inches from the heat, just until the top is set, about 1 minute. Let the tortilla rest in the pan for a few minutes before cutting and serving.
  8. While the tortilla rests, heat 1/2 tablespoon of extra virgin olive oil in a medium skillet over medium heat. When hot, add the tomato mixture and sauté just until the mixture is hot, about 2 minutes.
  9. Slice the tortilla and serve hot or at room temperature with the fresh tomato sauce on the side.

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