Ingredients
-
2
-
1
-
1
-
1
-
3/4
-
8
-
1/4
-
1
-
1/2
-
-
-
-
-
-
Directions
Omelet Espanola Squares, This is a potato omelet and is a variation of one of the classic tapas (hors d’oeuvres) served in Spain The squares are best made ahead and served at room temperature I got this recipe from Good Housekeeping (1998) , Very delicious Will be making this again , This is a potato omelet and is a variation of one of the classic tapas (hors d’oeuvres) served in Spain The squares are best made ahead and served at room temperature I got this recipe from Good Housekeeping (1998)
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Steps
|
1
Done
|
In Nonstick 10-Inch Skillet With Oven Safe Handle (or Cover Handle With Heavy-Duty Foil For Baking in Oven Later), Heat Olive Oil Over Medium Heat; Add Potatoes, Onion, Green Pepper and 1/4 Teaspoon of Salt and Cook Until Vegetables Are Tender, About 20 Minutes, Stirring Occasionally. |
|
2
Done
|
Meanwhile, Preheat Oven to 400 Degrees. |
|
3
Done
|
in Medium Bowl, With Wire Whisk or Fork, Beat Eggs With Pepper, 1/2 Teaspoon Salt, and 1/2 Cup Water. |
|
4
Done
|
Stir in Tomatoes and Olives. |
|
5
Done
|
Stir Egg Mixture Into Potato Mixture in Skillet and Cook, Covered, 5 Minutes or Until Egg Mixture Begins to Set Around Edge. |
|
6
Done
|
Remove Cover and Place Skillet in Oven; Bake 15 to 20 Minutes, Until Omelet Is Set. |
|
7
Done
|
Carefully Invert Omelet Onto Large, Flat Plate. |
|
8
Done
|
Let Cool Before Cutting Into 1-Inch Squares. |
|
9
Done
|
Garnish With Chives. |
