Thursday, October 16, 2008

Spanish Tortillas

2 Tbsp Olive oil
1 pond all purpose potatoes (2 large) diced
1 medium onion, sliced
1 medium green pepper, diced
3/4 tsp salt
8 large eggs
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c water
1/2 c chopped pimiento-stuffed olives (Salad olives)... optional
fresh chives for garnish

In a nonstick, oven safe, 10-inch skillet, heat olive oil over medium heat. Add potatoes, onion, green pepper, and 1/4 tsp salt and cook until vegetables are tender, about 20 minutes.

Meanwhile, preheat oven to 400 degrees F. In a medium bowl beat eggs, pepper, 1/2 tsp salt and 1/2 c water with a whisk or fork. Stir in tomatoes and olives, if desired. Stir egg mixture into potato mixture and cook, covered for 5 minutes, or until egg mixture begins to set around edge. Remove cover and place skillet in oven. Bake 15-20 minutes, until egg is set.

Alternative (if cookware is not oven safe):

Do as above, except transfer potato mixture to an oven-safe bake ware, add egg mixture and bake for same time given.

Let cool before cutting. Garnish with chives.