Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca
- 8 slices bacon
- 2 large potatoes diced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon sofrito, (recommended, my blend; alternatively Goya Sofrito)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 eggs beaten
- 1 1/2 cups chopped spinach
- Crusty bread, for serving
Preheat the broiler.
Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
Cut into wedges and serve with warm crusty bread or whole-grain toast!
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Evette Rodriguez