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Montadito De Tortilla De Patatas Potato

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Ingredients

Adjust Servings:
1 (20 ounce) package simply potatoes diced potatoes with onion
6 1/2 tablespoons extra virgin olive oil
4 green onions sliced
2 teaspoons salt
4 eggs
1 red bell pepper roasted and cut in 8 thick strips
1 tomatoes grated
2 small ciabatta rolls
4 tablespoons goat cheese

Nutritional information

285
Calories
241 g
Calories From Fat
26.9 g
Total Fat
4.6 g
Saturated Fat
186 mg
Cholesterol
1239.3mg
Sodium
4.5 g
Carbs
1.4 g
Dietary Fiber
2.6 g
Sugars
7.1 g
Protein
150g
Serving Size (g)
4
Serving Size

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Montadito De Tortilla De Patatas Potato

Features:
    Cuisine:

    I made a combination of goat cheese and feta cheese for the topping. It was delicious

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Montadito De Tortilla De Patatas – Potato Omelette Open-Faced Sa,Ready, Set, Cook! Special Edition Contest Entry: This recipe takes us back home to Barcelona, Spain. On a recent visit we went to a tapas restaurant and this is our creation mixing two famous catalan tapas. Tortilla de patatas (potato and onion omelette) and Escalivada (roasted peppers and eggplant) and in a bed of pan con tomate (crunchy bread with fresh grated tomato, salt and extra virgin olive oil).,I made a combination of goat cheese and feta cheese for the topping. It was delicious,Buenisimo!!


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    Steps

    1
    Done

    In a Large Skillet, Saut Potatoes and Green Onions in 3 Tablespoons of Olive Oil. Add 2 Teaspoons of Salt. Cook Until Potatoes Are Tender and Just Start to Brown , About 15-20 Minutes. Set Aside and Let Cool Slightly.

    2
    Done

    in a Large Bowl, Beat Eggs With a Pinch of Salt. Add Potatoes and Mix Well.

    3
    Done

    Return the Skillet to the Heat and Add 2 Tablespoons of Olive Oil.

    4
    Done

    Pour the Egg / Potato Mixture and Cook on One Side, at Medium-Low Heat, Until the Bottom Starts to Brown.

    5
    Done

    Place a Large Plate or a Lid on the Skillet. Remove from Heat and Flip the Skillet Quickly, to Turn the Omelet Around. Slowly Slide the Uncooked Side Onto the Skillet and Return to Heat. (note: Be Very Careful not to Burn Yourself While Doing This. We Recommend Using Oven Mitts or a Towel. However, If You Do not Feel Comfortable Flipping the Omelet This Way, Place the Skillet in the Oven and Bake at 350f Until Set. Make Sure You Use an Oven Proof Skillet!).

    6
    Done

    Cook Until Set, Pricking the Top of the Omelet With a Fork, to Allow It to Cook Evenly and a Little Bit Faster. Set Aside and Let Cool Slightly.

    7
    Done

    in the Mean Time, Slice the Ciabatta Rolls in Half and Toast Lightly.

    8
    Done

    Grate the Tomato in a Bowl Discarding the Skin.

    9
    Done

    Drizzle the Remaining Olive Oil on the Each Half of the Ciabatta Rolls and Spread the Grated Tomato on Top, and Season With Salt to Taste.

    10
    Done

    Cut the Potato Omelette Into 4 Squares to Fit on Top of the Roll. Place a Square of Potato Omelet on Each Half, Top With 2 Strips of Roasted Red Pepper and 1 Tablespoon of Goat Cheese.

    11
    Done

    Place in the Broiler For Approximately 4-5 Minutes or Until the Cheese Melts Slightly and Has a Golden Brown Color.

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    Ariella King

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