This week I started eating salad for lunch trying to lose some weight. I bought too much vegetables so that by the weekend I had left over onions and peppers. I needed to use them before they go old. Somehow I thought that I should make a Spanish tortilla, an omlet. I can cook scrambled eggs so how hard can it be?
First, I prepped the onions and peppers. Just fry them up like normal in a bit of oil. They recommend olive oil, but all I have is canola. Then comes the potatoes. I used white potatoes because of their size. Slice them up. If I was a better knife handler, they would all be the same thickness, but they weren't. Cook these up as well. When done remove the excess oil from the pan. Lower the heat on it and get ready to put everything pack into the pan. I was worried that they would stick to the pan so I put a little bit of butter before arranging the potatoes on the bottom. Then I put the fried peppers, onions and tomatoes on top. Took four eggs and scrambled them then poured over the vegetables. I finished it off with some feta cheese. Let sit for about 1 minute before I slid the pan into a pre-heated the oven at 325F. Cooked for about 20 minutes.
Remove from the oven. Let sit for a few minutes. With a spatula, free up the edges, put a plate over the pan and flip. Enjoy!
Things to note, because I may forget.
Use less oil. I used too much for the pepper, onion, tomatoe mixture so that as the tortilla came out of the oven it was too oily. Use more salt. I'm watching my sodium, but more salt is needed to give the tortilla a kick. At least the feta cheese added to the saltiness. Slice potatoes better. Or even the peppers. I should've diced them. That pan handle is hot after it comes out of the oven. Yes I know, but not being in the kitchen very often.
Labels: cooking, mmm, picture, step-by-step
@margeemateo said: