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Spanish · Main
Potato and Poblano Tortilla
A thick Spanish-style omelet of tender potato, onion and mild poblano pepper bound with eggs and feta, set on the stove, browned under the broiler and cut into wedges. Good hot or at room temperature.
- YieldServes 4
- Hands-on31 min
- Total31 min
- Difficulty
Ingredients
- 600 grusset potatoes, 2 large, peeled and cut into 1.3 cm (1/2 inch) pieces
- 60 mlextra virgin olive oil, about 1/4 cup
- 1onion, large, chopped
- 1poblano pepper, large, seeded and minced
- 60 mlfresh cilantro, minced, about 1/4 cupoptional
- 8eggs, large or extra-large, beaten
- 90 gfeta cheese, crumbled, about 3/4 cup
- to tastesalt
- to tasteblack pepper, freshly ground
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