Tortilla Española: Spanish Omelette

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Prep / Cook: 10 minutes / 30 minutes

Image of finished product here: https://imgur.com/a/KLT4BJ1

Servings: 3-4

Ingredients

  • 2 tablespoons butter
  • 1.5 cups chopped potatoes
  • 2 cloves garlic (substitute garlic oil for low FODMAP)
  • 4 eggs
  • 1 green pepper
  • 1 medium sized onion (substitute green onion greens for low FODMAP)
  • Salt, pepper, and paprika to taste
  • 1 tablespoon olive oil
  • Optional: fresh herbs (dill, thyme, basil, etc.)
  • Optional: ¼ cup chopped salami, ham, or cooked bacon

Directions

  • Preheat the oven to 375 deg F.
  • Peel & chop the potatoes into ½-1 inch cubes.
  • Mince the garlic and roughly chop the green pepper and onion.
  • Sauté the potatoes, onion, and garlic in a non-stick pan with the butter. Season lightly with salt, pepper, and paprika to taste while it is cooking. Cook until the potatoes are soft (approximately 5-10 minutes depending on the size of the potatoes). Add the green pepper towards the end and saute lightly.
  • Apply the olive oil to the sides of an oven safe baking dish (use a paper towel to spread the oil evenly).
  • Transfer the vegetable mixture to this baking dish and spread evenly.
  • In a separate bowl, beat the eggs and add salt & pepper to taste. Optional: Add the chopped fresh herbs and chopped salami, ham, or bacon.
  • Pour the egg mixture into the baking dish to cover the vegetable mixture (you may need to add an extra egg or two depending on the size of your dish).
  • Bake at 375 deg F for 15-20 minutes or until the egg is cooked through (test by poking it with a knife, if the knife is dry then you're done).
  • Remove the dish from the oven and let sit for 10 minutes.
  • Optional: If you're feeling lucky, run a knife around the edges of the baking dish and spatula along the bottom, then invert over a serving platter.
  • Optional: Garnish with fresh herbs & serve with ketchup, mayonnaise, red pepper spread, or aioli on the side. For a quick garlic aioli recipe, mix ½ to ⅔ cup mayonnaise, 3 tbsp olive oil, 2-3 cloves minced garlic (use a garlic press for this if you have one), and a splash of lemon juice. If you have some fresh dill or basil you can chop that and mix it in as well.

The recipe above is from our book: Cooking for Grownups: Easy, Nutritious, and Delicious Recipes with Gluten Free, Low-FODMAP, and Vegetarian Options. This book is perfect for the “what should we make for dinner” debate, for planning your next trip to the grocery store, and as a reminder of fun meals and good times. The design of this book makes it a good primer for those “kids” going to college, “post-grads” striking out on their own, young families who need simplicity in their lives, or people who are simply newer to cooking. As many of us have people in our lives who are sensitive to some foods, it is also designed to accommodate several of those sensitivities with some of our favorite recipes. Substitution notes accommodate a variety of restrictions, including gluten free (GF), low-FODMAP (FOD), and vegetarian diets (V). Available in paperback, hardback, and eBook (kindle) editions



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