An easy, tasty meal that is as good room temperature as it is hot and can be made ahead
Associated Press
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers, wire services and chefs at our local restaurants in an effort to keep us connected through food.
This is a quick and easy take on a traditional Spanish omelet (also called tortilla). It’s a traditional dish from Spain made with eggs and potatoes. Here, we’ve added cheese, tomatoes, scallions and smoked paprika to make a tasty dinner. It can be served hot or at room temperature, making the omelet perfect for a do-ahead meal.
Helpful hints
Any type of hard cheese can be used.
Red or yellow potatoes can be used instead of Yukon Gold.
Spanish-style omelet
- 3/4 pound Yukon gold potatoes (about
- 2 1/2 cups cubed)
- 2 whole eggs
- 4 egg whites
- 1/4 pound grated manchego
- 1 cup sliced scallions
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1 medium tomato cut into 1/2-inch pieces (about 1 cup)
- 2 tablespoons chopped chives (optional garnish)
Preheat broiler.
Cut potatoes into 1/4-inch pieces with skin on. Place in a microwave-safe bowl and microwave 5 minutes on high.
Mix whole eggs, egg whites, cheese, scallions and smoked paprika together. Add salt and pepper to taste.
Heat oil in a medium-size non-stick skillet over medium-high heat. Add the tomatoes and sauté 3 minutes.
Add egg mixture, spread evenly to all edges of the skillet and make sure tomatoes are completely covered with the egg mixture. Let set 1 minute.
Place the skillet under the broiler about 5-inches from the heat for 5 minutes. The top should be golden and mixture set. Remove from broiler and sprinkle chives on top. Slide out of the skillet. divide in half and serve on two dinner plates.
