Tortilla Española a la Meghan

I hard a craving for Tortilla Española (a sort of a Spanish omelet) and I knew I had enough ingredients to make one up, so that was dinner tonight. It turned out great – my 4 year-old took one bite and said “Hey! Can you please make this for dinner every night?” I always feel good when I make something without ‘dumbing down’ the recipe for the kids and they enjoy it anyways.

Oh man – please ignore the lame food styling!

Here’s my loose interpretation of Tortilla Española:

Tortilla Española a la Meghan 
(This is mostly estimated – I didn’t use a recipe and didn’t measure out or write down exact quantities as I was cooking. Also, this recipe might not much resemble an actual Tortilla Española for that same reason).

Ingredients
6 Yukon Gold potatoes
3 Tbs olive oil
1 Tbs pimenton dulce (sweet paprika)
1 Tbs pimenton (hot paprika)
1 Tsp California style garlic salt
4 eggs
4 oz. feta cheese

1. Parboil the potatoes in salted water until they are slightly softened but not at all mushy (test with a fork- you should be able to poke the fork in but not easily). Take them out of the water and slice them into 1/2 inch slices – you can remove the skin if it comes off easily, otherwise don’t worry about it – its rustic!

2. Heat the olive oil over medium heat in a heavy (oven safe) frying pan, and once the oil is hot add the paprikas and garlic salt. Let the spices cook for a few seconds and then add the potatoes – there will be more than one layer but make sure the first layer is flat against the pan.

3. Meanwhile, break the eggs into a small mixing bowl and beat them lightly, then crumble the feta into the eggs and set aside.

4. Cook the potatoes, flipping and stirring occasionally, until they are browned and are completely cooked through (this took about 15 minutes). Then dump the egg and cheese mixture on top, and stick the pan into the oven under the broiler (on high) until the eggs are completely set (about 5 minutes).

That’s it! Super simple and delicious. I served the Tortilla with steamed broccoli because that’s my little man’s main veggie right now, but a green salad and some crusty bread would also be yummy.