Omelet Española Squares

Detective Carlotta Rodriguez-Wallace, the new wife of Assistant District Attorney Keith Wallace, charactors of my blog, Escapades (In what is yet another shameless plug for this blog's sister blog) shared this recipe with me...

"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.

INGREDIENTS:

• 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

DIRECTIONS:

1. 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.
2. 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.
3. Carefully invert omelet onto large, flat plate. Let cool before cutting into 1-inch squares. Garnish with chives.

Carlotta said that you should have a big glass of orange juice with this..and to enjoy it and to eat well....(She and Keith Wallace return from their honeymoon next week!)