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).
Steps
In nonstick 10-inch skillet with oven safe handle , 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.
Meanwhile , preheat oven to 400 degrees.
In medium bowl , with wire whisk or fork , beat eggs with pepper , 1 / 2 teaspoon salt , and 1 / 2 cup water.
Stir in tomatoes and olives.
Stir egg mixture into potato mixture in skillet and cook , covered , 5 minutes or until egg mixture begins to set around edge.
Remove cover and place skillet in oven.
Bake 15 to 20 minutes , until omelet is set.
Carefully invert omelet onto large , flat plate.
Let cool before cutting into 1-inch squares.
Garnish with chives.
Ingredients
olive oil, potato, onion, green pepper, salt, eggs, fresh coarse ground black pepper, diced tomatoes, pimento stuffed olive, fresh chives