Monday, May 5, 2008
Tortilla Espanola the Breakfast of "Campiones"
This is one of those dishes that reminds me of mom. I can remember eating this as a kid and sneaking into the fridge when no one was looking to grab a piece of this. Basically this is a Spanish omelet that contains everything but the kitchen sink. A traditional Spanish omelet is only made with eggs and potatoes but this one's got the works because that's how my mom made it- but I digress. Either way they're both made the same way except one has a lot less ingredients. So here's how you make it.
1/3 cup half & half
1 large onion
1 bunch scallion
4 large potatoes
1 green pepper
1 red pepper
3 cloves garlic
1 lb. Turkey ham
6 slices turkey bacon
1 bag shredded cheese (I use the Mexican blend)
The first thing you do is peel the potatoes and cut into cubes. Place them on a cookie sheet, drizzle olive oil on them and bake in the oven at 400 degrees until golden brown. While the potatoes cook I dice up the onion, bell pepper, and garlic and sauté on high heat with olive oil and set aside in a bowl. Next sauté the ham and cook until nicely browned. Next, crack the eggs into a large bowl. Then whisk and add half and half. Cook the turkey bacon and dice. Then add the rest of the ingredients into the bowl and combine. Drizzle your pan with olive oil and pour contents in. Turn the heat down to low. Let the omelet cook on the stove for about 25 minutes then transfer the pan into the oven and finish cooking in there.
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