Many years ago we were invited to our Venezuelan friend’s house for dinner. Much to our surprise, the main course was Calamari. Since we’re not the most adventurous eaters and I don’t eat seafood, it was a very awkward moment!
They were, however, most gracious – the quickest item our hostess could come up with was Tortilla Espanola, probably the most common dish served in Spain. Needless to say, the “Indianized” tortilla became one of our favorite one-dish meals. Sometimes I make a quick potato omelet with a salad for lunch or dinner. Its also a great meal to use up left over vegetables, versatile so you can serve it as a hot meal, or as a room temperature “tapa” as they do in Spain.
Notes: I prefer to use cooked potatoes as it uses less oil than if you have to saute the raw potatoes prior to making the omelet. Sometimes I boil a few potatoes with the skin on and store them this way in the refrigerator for a few days and use them in various dishes as needed.
2 – 2 1/2 cups potatoes. cooked and sliced
1 medium onion, chopped fine
2 – 3 long green chillies, chopped fine
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon fresh garlic, minced
1/2 cup cilantro, chopped fine
6 -7 large eggs, beaten
Heat 1 tablespoon oil in a medium size cast iron skillet (or any other skillet). Add the onions and saute for about 3 minutes until soft. Add the potatoes, bell peppers and spices and continue to stir for another 3-4 minutes.
Add this mixture to the bowl of beaten eggs along with the cilantro.
Wipe the skillet and add a tablespoon of oil, and pour the egg mixture back into the skillet. Cook on low till the eggs are nearly set.
Take a large plate, cover the skillet and turn the eggs on to the plate.
Add a tablespoon oil in the skillet and slide the egg back into the skillet. Continue to cook the omelet for about 3-4 minutes.
Cut into wedges and serve.
Serves 4- 6.