Monday, August 15, 2011

Tortilla Gallega (Cuban-Style Spanish Omelet)

'La espaƱola' This traditional Cuban breakfast dish can trace its origins to the region of Galicia in Spain. Unlike French-style omelets, Cuban-Spanish omelets are more thoroughly cooked and somewhat drier, like the traditional tortas of Spain. Tortilla Gallega makes a hearty breakfast for one, or can be split between two diners.

3 eggs, well beaten
1 red potato
1 small onion
1 small bell pepper
1 small chorizo, thinly sliced
Spanish olive oil, for frying

Slice the potato into thin rounds and the onion into thin rings. Core and halve the bell pepper, then slice into thin strips. Saute the potato and onion rings in olive oil until softened. Add the pepper strips and saute until softened. Remove vegetables from saute pan and set aside. Add beaten eggs to skillet and just as the eggs start to set spoon the vegetables over half of the eggs, then add sliced chorizo to taste over the vegetables. Use a rubber spatula to carefully fold the uncovered half of the omelet over the vegetables and meat, and cook over medium heat until the omelet is thoroughly cooked through. The eggs should be completely set so that they're not runny at all and the interior is fully cooked. Remove the omelet from heat and serve.

Zestfully yours,

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