Saturday, April 2, 2011

Spanish Tortilla

From "Great Tasting Potatoes" cookbook

1 t. olive oil
1 cup thinly sliced potato
1 small zucchini thinly sliced
1/4 cup chopped onion
1 clove garlic minced
1 cup shredded cooked chicken
8 eggs
1/2 t.salt
1/2 t. black pepper
1/4 t. red pepper flakes
Served with salsa optional

Be sure your nonstick skillet has a lid.  Mine didn't and I had to improvise.

Heat oil in large nonstick skillet over medium high heat. Add potato, zucchini, onion and garlic.  Cook and stir about 5 minutes or until potato is tender. (Mine took longer than 5 minutes.) Stir in chicken (I diced the chicken and didn't shread it.)
Cook for another minute.   

Meanwhile whisk eggs, salt, black pepper and red pepper flakes in large bowl.  Carefully pour egg mixture into skillet. Reduce heat to low.  Cover and cook 12 to 15 minutes or until egg mixture is set in center. 

Loosen edge of tortilla and slide onto large serving platter.  Let stand 5 minutes before cutting into wedges.  Serve warm or at room temperature.  Serve with salsa if desired. 

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