Today I’m grateful for the opportunity to cook for someone and enjoy a lovely meal…In Spain a “tortilla” is an omelette, not a flat bread you stuff with beans and rice.  😉 A tortilla espanola is the most traditional and basic of these omelettes which are traditionally served as “tapas” or appetizers.  I make tortillas as my main dish on days that I don’t feel like making meat but want a non-soy source of protein.  Its delicious, easy, quick and impressive looking.

Here’s how I made mine!

Ingredients:

• olive oil
• 8 eggs beaten and seasoned with salt and pepper
• 1 large red potato or 1 average sized Idaho potato
• 1/2 medium yellow onion sliced

Directions:

1. Slice potato into small pieces and boil in water until tender
2. in a deep frying pan, sautee sliced onions until translucent
3. toss in cooked potatoes and lower heat to simmer
4. pour in eggs and cover.
5. Cook over low heat covered until bottom of omelette is golden.
6. Flip and cook on other side until just done.
7. Enjoy!!

I served mine with simple roasted asparagus and whole wheat baguette… and red wine of course!!