Spanish Omelet | PCC Natural Markets

Spanish Omelet

Tortilla Española

Serves: 4 to 6

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Tortilla Espanola is a very common dish served in Spain. It makes a great breakfast, appetizer or light dinner served with a salad.



Heat oil in a cast iron skillet over medium heat. Add the potatoes, onion and bell pepper and spread evenly over the surface. There should be enough oil to almost cover the potatoes. Cook until the potatoes are tender. Remove vegetables from the pan and drain off excess oil.

Combine vegetables, ham and eggs in a bowl. Season with salt and pepper. Pour egg mixture back into lightly oiled skillet and cook until golden, 5 to 8 minutes.

Turn omelet over onto a large plate and slide back into the pan, uncooked side down. Cook until lightly golden, an additional 3 to 6 minutes. Turn off the heat and allow to sit in the pan for 2 minutes. Cut into wedges to serve.

Recipe by Jackie Freeman, PCC Chef

More about: eggs, ham, potatoes


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