Rosemary Tortilla Española Recipe

This dish is a famous form of tapas in Spain. Tapas are enjoyed just about any time of the day but the most popular time is after siesta. It is considered a mini-meal before dinner, usually enjoyed with a red Spanish wine or sangria.

Rosemary Tortilla Espanola

The Spanish prefer this dish with minimalist ingredients: potatoes, eggs, and onions. I tampered with this original recipe a bit, to give it a little domestic oomph! This dish usually calls for a Spanish olive oil, but I used a regular extra virgin olive oil instead. Adding rosemary, ham, and a smidge of feta, this dish came out awesome. I also opted to bake this dish instead of grilling it, and cut out 3/4 of the oil used, which is the traditional way to prepare this classic.

The Spanish enjoy tapas warm or cold, and use this as a staple food at all picnics. This would be great to prepare for a holiday appetizer, or family and friends gathering.

Ingredients

• 3 eggs, lightly beaten
• 1/2 cup olive oil
• 2 tablespoons of finely shredded reduced fat feta (or regular)
• 1 whole onion, diced
• 3-4 medium size white potatoes, cubed (with skin and all!)
• 2 ounces of ham, diced
• 1 tablespoon of rosemary
• sprig of parsley
• salt to taste

Directions

1. Preheat oven to 350 degrees
2. In a large non-stick skillet over a medium heat pour olive oil into pan and let heat for a couple of minutes
3. Add diced onions, cubed potatoes, and rosemary
4. Let simmer for about 20 minutes, or until potatoes are tender
5. In a medium size bowl, beat eggs, ham, and feta together
6. In a glass pie pan, mix potato/onion mixture with the eggs, until evenly mixed
7. Bake for about 30-35 minute or until top is a nice golden brown
8. Let cool, serve warm or cold!