Spanish omelettes are a perfect cheap meal for a busy weeknight. They are also referred to as tortilla espanolas. Every Spanish country and every family has there own special recipe, and I have had so many delicious versions. My rule for these wonderful potato omelettes is that there are no rules, except to have 2 of the ingredients be eggs and potatoes. Beyond that, just clean your refrigerator out and get creative. Now that my hubs is in his first of three unpaid internships, I will be trying to cut corners when ever possible. Eggs are a great way to stretch a buck, especially when you add potatoes. Instead of adding cheese, I added some smoky bacon.
Here are all of the colorful veggies before I added the eggs. Most people slow cook the omelettes on the stove-top, covered, or bake them. To speed things up, I finished it off quickly under the broiler before serving.
Yield: 4 servings
6 eggs, scrambled
1/4 lb bacon, diced
1 medium sweet potato, chopped
1/2 sweet onion, chopped
1/2 green pepper, chopped
2 tablespoons freshly chopped cilantro
1 teaspoon cumin
pepper to taste
Preheat oven broiler. Place bacon in large frying pan and cook over medium low heat until it is about halfway done. Add sweet potatoes and continue to cook until bacon is crisp and potatoes have softened. Add onions and peppers and cook until tender crisp.
Whisk eggs and add pepper, cumin and cilantro to eggs. Whisk eggs well and pour egg mixture over vegetables. Cook over medium low heat until eggs have set up and then place in oven under broiler. Cook until lightly browned.
