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Tortilla Española

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
4 servings
Breakfast Spanish
Tortilla Española
Ingredients
  • 1/4 cup olive oil
  • 2 potatoes, peeled
  • 4 slices bacon
  • 2 slices cooked ham, diced
  • 1/2 onion, thinly sliced
  • 1/2 red bell pepper, sliced
  • 4 eggs
  • 1/4 teaspoon Spanish seasoning
Instructions
1
Cut the potatoes into uniform, square shapes by removing excess edges; then slice them very thinly.
2
Heat a moderate amount of olive oil in the middle-sized pot over an average heat setting. Add the sliced potatoes and cook them gently until they are lightly browned.
3
Take the large, deep pan and add a substantial amount of bacon to it. Cook over high heat until the entire piece is evenly browned and crispy.
4
Transfer the cooked bacon to a separate container, crumble it into smaller pieces, and set it aside. Reserve 1 tablespoon of the rendered bacon fat to use later; then cook diced ham, sliced onion, and red pepper in this reserved fat.
5
In a separate bowl, whisk together eggs and Spanish seasonings until well combined; pour the egg mixture into the skillet with vegetables. Add the crumbled bacon and cooked potatoes to the skillet.
6
Place the pot over a medium heat setting, allowing the ingredients to cook without stirring until the bottom layer starts to develop a golden brown color.
7
Carefully flip the omelet over and allow both sides to cook until they are also golden brown.
8
Serve the warm, cooked omelet immediately.