Yes….its hot! hot! hot! Here in the North Bay, everyone is wearing their flip flops, shorts, and t-shirts, soaking up the sun like lazy cats. Thoughts of siesta popped to mind and were the inspiration for this tortilla with chilies, “tortilla” meaning, in this case, a thin Spanish omelette made with sliced potatoes and onions. Delicious hot or cold, we enjoyed this with a red pepper spread (with garlic & eggplant) from Trader Joe’s. It’s also wonderful with salsa or your favorite red sauce.
Tortilla with Chilies:
3 tbsp sunflower oil
1 onion, sliced thin
Green chilies (I used a combination of 1/2 jalapeno and I large anaheim), deseeded and chopped
1 large potato, cooked, and thinly sliced
4 oz monterey jack, grated
salt & pepper
6 eggs, beaten
Heat the sunflower oil in a medium non-stick skillet and cook the onion and chilies gently for 5 minutes over low heat. Turn up the heat to medium, add the sliced potatoes and cook until lightly browned. Season with salt & pepper. Spread the mixture over the bottom of the pan evenly and top with the grated cheese. Pour the beaten eggs over the mixture and cook over lowest heat until the eggs on the top are set. This takes some time. Cover the pan to speed things along. Once the top is set, place a plate face side down on top of the eggs and turn the pan upside down so that your omelette ends up on your plate. Brown the top of the omelette under the broiler, if desired. Cut into wedges and serve hot or cold.