Spanish Omelette with a Mexican touch. Filled with potato, sautéed tomato, goat cheese, and a pinch of Mexican oregano. Also called a Tortilla Española, Torta de Patatas, Tortilla de Patatas, or Spanish Tortilla.
Rinse the potatoes then peel. Slice the potatoes into ⅛" pieces. Discard the peels.
Slice the onions into ⅛" strips.
Cut the tomato into ¼" thick slices.
Preheat a medium frying pan (10") with ¼ cup extra-virgin olive oil to medium-low.
Add the potatoes and stir to cover in olive oil. Cook for 10 minutes stirring regularly so that the potatoes cook evenly.
Next, add the sliced onions to the potatoes. Cook for 5 more minutes stirring continually so that the potatoes and onion cook evenly and don't burn.
Add the oregano and cook for 5 more minutes stirring continually. Don't allow the mixture to brown.
Remove the potato onion mixture from the heat and strain. Allow to cool for 10 minutes. Reserve the olive oil. You will use it to cook the omelette.
While the potato-onion mixture is cooling. Cook the sliced tomato in the same pan over medium heat. Turning once, cook the tomato until it is just starting to brown and set aside.
Cooking the Omelette
Heat your frying pan to medium-low and add the reserved olive oil.
Spoon ½ of the potato egg mixture into your frying pan.
Add the cooked tomato slices distributing them evenly then add the crumbled goat cheese.
Spoon the other half of the potato egg mixture into your frying pan. Using a spatula and working all the way around the omelette, gently push the edge in allowing the uncooked egg to flow around the edge.
Cook for about 5 minutes until the egg has just set.
Flip the omelette by placing a plate over the top of your frying pan then hold your hand on the plate, quickly turn the frying pan over so the omelette releases onto the plate. Place the frying pan back on the heat and gently slide the omelette back into the pan.
Continue cooking for 5 more minutes.
Remove the omelette from the pan using the same technique you used to turn it by placing a plate of the pan and quickly turning it over to release the omelette.
Allow your omelette to rest for 10 minutes before slicing. Then enjoy!
The recipe calls for goat cheese but you can substitute any of your favorite cheeses and it will turn out great.