Spanish Egg Tortilla

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 teaspoon crushed red pepper flakes
• 1/2 tablespoon extra virgin olive oil
• 1/2 cup chopped onion
• 1 (4 ounce) red potatoes, cooked and thinly sliced
• 4 eggs, beaten
• 1/2 teaspoon garlic salt
• fresh ground pepper
• 3/4 cup shredded gruyere cheese
• chopped fresh parsley

Recipe

• 1 spicy tomato sauce: heat oil in a small saucepan. add onion and garlic; cook over medium heat for 10 minutes. stir in tomatoes and red pepper; cover and cook for 20 minutes more. let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
• 2 tortilla: heat oil in a 7- or 8-inch skillet. add onions and cook over low heat for 10 minutes; add potatoes to skillet.
• 3 season eggs with garlic salt and pepper; stir in cheese and add to skillet. let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath. when eggs are almost set, carefully slide onto a plate. cover with skillet and invert eggs back into skillet. cook for a few minutes more or until cooked through.
• 4 sprinkle with parsley and cut into wedges. serve warm or at room temperature.
• 5 this dish is also great when wedges are topped with small spoonfuls of spicy tomato sauce.