"This potato omelet -- called a tortilla in Spain -- is a variation of one of the classic tapas (hors d'oeuvres) served there. The squares are best made a few hours ahead and served at room temperature." she said.
- 2 tablespoon(s) olive oil
- 1 pound(s) (about 2 large) all-purpose potatoes, diced
- 1 medium onion, sliced
- 1 medium green pepper, diced
- 3/4 teaspoon(s) salt
- 8 large eggs
- 1/4 teaspoon(s) coarsely ground black pepper
- 1 can(s) (14 1/2-ounce) diced tomatoes, drained
- 1/2 cup(s) chopped pimiento-stuffed olives (salad olives)
- Fresh chives for garnish
- In nonstick 10-inch skillet with oven-safe handle (or cover handle with heavy-duty foil for baking in oven later) heat olive oil over medium heat; add potatoes, onion, green pepper, and 1/4 teaspoon salt, and cook until vegetables are tender, about 20 minutes, stirring occasionally.
- Meanwhile, preheat oven to 400 degrees F. In medium bowl, with wire whisk or fork, beat eggs with pepper, 1/2 teaspoon salt, and 1/2 cup water. Stir in tomatoes and olives. Stir egg mixture into potato mixture in skillet and cook, covered, 5 minutes or until egg mixture begins to set around edge. Remove cover and place skillet in oven; bake 15 to 20 minutes, until omelet is set.
- Carefully invert omelet onto large, flat plate. Let cool before cutting into 1-inch squares. Garnish with chives.