Tortilla Espanola (Spanish Omelet) (Submitted by Myrna Troiano)
Ingredients:
• 1/2 cup olive oil • 2 medium red onions, peeled and thinly sliced • 1 medium green bell pepper, cored, seeded, and cut into ¼-inch strips • 1 medium sweet red bell pepper, cored, seeded, and cut into ¼-inch strips • 1 garlic clove, peeled and crushed • 2 medium tomatoes, coarsely chopped • 8 large eggs • 1/8 teaspoon salt • 1/4 teaspoon ground black pepper • 1/4 teaspoon dried oregano
How to Make:
1. In a large non-stick frying pan or skillet, heat the olive oil over moderate heat. Add the sliced onions, green and red bell peppers, and crushed garlic. Stir-fry the vegetables for about 5 minutes until they’re tender. 2. Stir in the chopped tomatoes and cook for an additional 3 minutes. 3. While the vegetables are cooking, beat the eggs in a bowl and add salt, black pepper, and dried oregano. Mix well. 4. Pour the beaten eggs into the pan with the vegetables. Cook over moderate-high heat, letting the eggs set on the bottom and along the sides of the pan. 5. Once the edges begin to brown, reduce the heat to low and continue cooking until the top is set and the eggs are fully cooked through. 6. You have two options for finishing: ο Option 1: Run a spatula or knife around the edges of the tortilla. Place a large serving plate over the pan and carefully flip the tortilla onto the plate. Slide it back into the pan and cook for another 10 minutes, until the other side is fully set. ο Option 2: Place the pan under the broiler for 1 to 2 minutes, or until the top is golden and slightly crispy. 7. Cut the tortilla into wedges and serve, just like you would a pie.
Behind the Recipe:
There’s nothing better than a good Spanish omelet and this recipe will prove it. A perfect blend of tender potatoes, onions, and eggs, Tortilla Española (Spanish Omelet) is a comforting, timeless dish that’s both simple and satisfying. Featured in the Puerto Rican Cuisine in America recipe book by Oswald Rivera , this version brings a unique twist to the classic, capturing the essence of Spanish cooking while infusing it with the vibrant flavors of Puerto Rican cuisine.
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