Spanish Tortilla

I have been wanting to make a traditional Spanish tortilla for over a decade now, and last week, I finally did it. My inspiration came from a basic recipe that I found on the Food Network. I made a few modifications to make a slightly healthier version. It was amazingly simple, and required very little prep time. Weeknights filled with exhaustion would warmly welcome this quick and comforting creation!

Next time I make this recipe, I am tempted to substitute the russet potato for a sweet potato. The subtle sweetness would provide a nice contrast to the sharp flavors of the onion and Parmesan cheese, while also increasing the health benefits of this fabulous dish!


Ingredients
2 Tablespoons extra-virgin olive oil
1 cup grated potato
1 small yellow onion, diced
1/4 cup diced prosciutto
1 red pepper, chopped
2 garlic cloves minced
4 eggs
1/3 cup Parmesan cheese
fresh chopped tomatoes and parsley to garnish
salt and pepper to taste

Steps
Preheat oven to 375 degrees

Heat the olive oil in a nonstick pan over medium-high heat. Add potatoes and onions and saute for 4-5 minutes (until tender).

Stir in the prosciutto and peppers, and cook for an additional 2-3 minutes.

In a large bowl, whisk the eggs until well blended. Stir in the Parmesan cheese. Add the egg and cheese mixture to the pan, season with salt and pepper, to taste, and stir gently.
Reduce heat to low and cook until the egg begins to thicken, about 2 minutes.

Put the pan in the oven until eggs are set and slightly puffed and brown on top, about 5 minutes.

Remove from oven and garnish with fresh tomatoes and parsley.