In Ecuador, a tortilla is not what we find in Mexican food, the flat and round corn or flour tortilla. For us, a tortilla is an omelette same as in Spain.
This is not the traditional way Spaniards make Spanish Potato omelette but it is a great recipe. It can be served with some green salad at dinner time or with some fruit at breakfast time.
Recipe from Woman's Day Magazine with permission from the Casserole Queens, Make-A-Meal Cookbook by Crystal Cook and Sandy Pollock.
2 tablespoons olive oil plus more for the dish
1 lb Yukon gold potatoes cut into 1/2-inch pieces
Kosher salt and pepper
4 scallions
1 medium red pepper, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
1-3 teaspoons crushed red pepper flakes
10 large eggs
1 cup sour cream
6 ounces extra sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup grated Parmesan (about 2 oz)
Heat oven to 375 F. Lightly oil a 2-quart baking dish. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1/2 teaspoon salt. Reduce the heat and simmer until just tender 5-7 minutes. Drain and set aside.
Meanwhile, chop the white and light green parts of the scallions and thinly slice the dark green parts; keep separate.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the chopped scallion, red pepper, garlic and crushed pepper and cook, stirring until the vegatables are just tender, 5-6 minutes. Add the potatoes and gently mix to combine. Transfer the vegatable mixture to the prepared baking dish.
In a large bowl, mix together the eggs and sour cream. Stir in the Cheddar, Parmesan, sliced scallion and 1/2 teaspoon each, salt and pepper. Our the egg mixture over the vegetables and gently stir to distribute the ingredients.
Bake until puffed, golden brown and just set in the center, 35-40 minutes. Let rest for 10 minutes before serving.
Makes 10 servings
