Tortilla Patatas - Spanish Omelet
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 3 eggs
- salt and pepper
- 2 tbsp. olive oil
- 2 tsp. milk
- 1/2 tsp. dried oregano or 1/2 tbsp. fresh
- 1 med. potato cut into 1/2-inch cubes
- 1 inch length dried spanish chorizo * chopped
- 1 clove garlic finely chopped
- 3 tbsp. manchego** shredded
- Carbohydrate 1.72177499928376 g
- Cholesterol 279.679999998986 mg
- Fat 33.7610249996293 g
- Fiber 0.159499995537266 g
- Protein 8.65029999962936 g
- Saturated Fat 5.87562499980017 g
- Serving Size 1 1 Serving (101g)
- Sodium 132.242786454216 mg
- Sugar 1.5622750037465 g
- Trans Fat 1.8582799999549 g
- Calories 341 calories
Beat eggs with milk, salt and pepper in a small bowl. Turn on broiler and position a rack at the top. Heat oil in a medium, oven-proof, non-stick skillet over medium heat. Add potatoes and cook until browned, stirring frequently. Reduce heat to low. Add garlic and chorizo to skillet and cook 1 minute longer. Add eggs and cook folding up edges of tortilla to allow uncooked egg to run underneath, about 3 minutes. Sprinkle cheese over tortilla and place under broiler until eggs as just done and cheese melts. Garnish with chopped basil. * Don't substitute Mexican chorizo, it's a completely different sausage. You can probably find it at Whole Foods or a similar store, but if you can't find Spanish chorizo just skip it. ** Manchego is a Spanish sheep's milk cheese. Again, you can probably find it at Whole Foods or a specialty cheese shop. Gruyere makes a decent substitute.
