No-Flip Tortilla Espanola with Lacey Swiss
No-Flip Tortilla Espanola with Lacey Swiss
No-Flip Tortilla Espanola with Lacey Swiss
Unlike its cousin, the conventional French omelette, a Spanish “Tortilla” is a hearty dish in which eggs embrace fried potatoes and onions. Our easy, one-pan version builds on this classic combo by adding fresh spinach, Finlandia Lacey Swiss Cheese and tomatoes, then blankets the top with even more Finlandia Lacey Swiss Cheese. Buon apetito!
4 Persons
45 min
Ingredients4 Persons
| 5 | |
| 1 ½ tbsp | Pure Olive Oil |
| 8 Oz | Fresh Chorizo (or other favorite sausage) crumbled |
| 7 Oz | Small Diced Potato Cubes |
| 1 | Small Onion, diced |
| 2 cups | Fresh Baby Spinach |
| 1 tsp | All-Purpose Flour |
| 1 | Roma Tomato, sliced |
| 4 | Large Eggs, beaten with 1/2 cup whole milk |
Instructions
- Preheat oven to 350*F. Cut 3 slices of Finlandia Lacey Swiss Cheese into 1-inch squares. Over medium heat, in an 8-inch non-stick frying pan, heat 1 1/2 tablespoons of pure olive oil.
- Add the diced potato, and sauté until almost cooked through and light golden brown. Add the chorizo; sauté until thoroughly cooked. Next add the onion and sauté until translucent.
- Reduce heat, and add spinach; stir until wilted. Mix in the flour to evenly coat the sausage and vegetables; then stir in the egg mixture, cut squares of Finlandia Swiss Cheese, salt and pepper. Cook for about 2 minutes, occasionally scraping the sides of the pan.
- Arrange tomato slices on top of eggs and transfer to oven. Bake for 15-25 minutes, or until just cooked through. Carefully, lay remaining Finlandia Lacey Swiss Cheese slices on top of the omelet and serve when cheese is melted.
- Serve hot, from the pan, or let cool about 10-15 minutes, remove from pan and serve room temperature. Fresh garlic bread is a lovely accompaniment.