Spanish Egg Tortilla

Name: Spanish Egg Tortilla
Ingredients: Spicy Tomato Sauce; 1 tablespoon olive oil; 1 cup chopped onion; 2 garlic cloves, minced; 1 (14 1/2 ounce) can diced tomatoes; 1/2 teaspoon crushed red pepper flakes; Tortilla; 1/2 tablespoon extra virgin olive oil; 1/2 cup chopped onion; 1 (4 ounce) red potatoes, cooked and thinly sliced; 4 eggs, beaten; 1/2 teaspoon garlic salt; fresh ground pepper; 3/4 cup shredded gruyere cheese; chopped fresh parsley

15 ingredients

5 steps

Ingredients

Spicy Tomato Sauce
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon crushed red pepper flakes
Tortilla
1/2 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 (4 ounce) red potatoes, cooked and thinly sliced
4 eggs, beaten
1/2 teaspoon garlic salt
fresh ground pepper
3/4 cup shredded gruyere cheese
chopped fresh parsley

Directions

1

Spicy Tomato Sauce: Heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. Let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
2

Tortilla: Heat oil in a 7- or 8-inch skillet. Add onions and cook over low heat for 10 minutes; add potatoes to skillet.
3

Season eggs with garlic salt and pepper; stir in cheese and add to skillet. Let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath. When eggs are almost set, carefully slide onto a plate. Cover with skillet and invert eggs back into skillet. Cook for a few minutes more or until cooked through.
4

Sprinkle with parsley and cut into wedges. Serve warm or at room temperature.
5

This dish is also great when wedges are topped with small spoonfuls of Spicy Tomato Sauce.