TORTILLA ESPANOLA (SPANISH OMELET)

Tortilla Espanola (Spanish Omelet) image

Provided by Karen From Colorado

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 large potatoes, peeled and finely chopped (3 cups)
1 medium onion, finely chopped
1 cup diced cooked ham
3/4 teaspoon salt
1/4 teaspoon crushed dried chile pequins or 1/4 teaspoon crushed red pepper
2 tablespoons cooking oil
6 beaten eggs
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine potatoes, onion, the 3/4 teaspoon salt, crushed chilies and ham.
Heat oil in a 10 inch ovenware skillet.
Add potatoe and ham mixture to skillet.
Cover and cook over med heat 15 minutes or until potatoes are tender, stirring occasionally.
Combine eggs, milk, 1/2 t. salt and pepper.
Pour over potatoes and ham in skillet.
Reduce heat and cook over low heat 8 to 10 minutes or until eggs are nearly set.
Uncover skillet and place under broiler 3 to 4 inches from heat 2 to 3 minutes or just until top is set.

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