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Breakfast Tortilla, Spanish - t+t




Source of Recipe


from Chris on NM
Original recipe from Taste of Home
I fixed this omelet this morning. Oh boy was it good! I
added the avocado and the cheese because the original
recipe did not include them.


Not to be confused with Mexican tortillas, this dish is
actually an omelet made with eggs, onions and potatoes.
Serve with salsa.

Spanish - Breakfast Tortilla – t+t

2 Tablespoons Olive oil, divided
1 small baking potato, peeled and thinly sliced or tiny diced
1 small sweet onion, thinly sliced or tiny diced
1 avocado, small diced
4 eggs
1/4 to 1/2 cup shredded Mexican cheese mixture
1/2 teaspoon salt
ground black pepper to taste

Heat 1 Tablespoon oil in a medium skillet over medim heat.
Add potato and cook 5 minutes or until soft.
Stir in onions and cook 5 minutes or so. Remove from heat.
Transfer to a bowl.
In a separate bowl, beat eggs with salt and pepper.
Add potato mixture and mix well.
Add remaining oil to skillet and heat over medium heat.
Pour in egg mixture.
Cook until omelet begins to set – 7 to 8 minutes.
Carefully flip to cook other side.
Add the avocado and cheese at this time.
Cook 2 to 3 minutes or until done and browned on bottom.
Serve hot with salsa.
Serves 4.