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!
Fresh Chorizo (or other favorite sausage) crumbled
Small Diced Potato Cubes
Small Onion, diced
Fresh Baby Spinach
Roma Tomato, sliced
Large Eggs, beaten with 1/2 cup whole milk
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.