Ingredients
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1
-
6 1/2
-
4
-
2
-
4
-
1
-
1
-
2
-
4
-
-
-
-
-
-
Directions
Montadito De Tortilla De Patatas – Potato Omelette Open-Faced Sa
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Steps
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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. |
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8
Done
|
Grate the Tomato in a Bowl Discarding the Skin. |
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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. |
