An omelet for supper is a perfect end-of-week meal when the refrigerator is bare. All you need are a few eggs and some leftovers.
And though puffy French omelets are impressive, I prefer a less ostentatious Spanish omelet.
Even though it's called a Spanish tortilla, there's little resemblance to Mexico's flatbreads. Rather, it's a cousin of the Italian frittata.
When preparing it as a main course, amp it up by adding spinach, chopped mushrooms, grilled red pepper strips, diced ham or cooked sausage slices. Serve with a summery, fresh, uncooked tomato sauce. Chopped tomatoes, olive oil, garlic and fresh basil, a mix that's allowed to mellow before serving, is a favorite.
Fill out the meal with a peppery arugula salad and a glass of albarino, a crisp white Spanish wine.
Prep: 10 minutes
Cook: 25 minutes
4 medium potatoes, in 1/8-inch slices (about 4 cups)
1 medium onion, diced
1 teaspoon salt
1/4 cup olive oil
1/4 cup milk
1/2 cup cooked topping (such as spinach, ham, sausage, chopped mushrooms or red peppers), optional
Toss potato slices with onion and 1/2 teaspoon salt. Heat 2 tablespoons oil in a 10-inch, nonstick, ovenproof skillet; cook potatoes and onions on medium-low heat, covered, 5 minutes. Remove lid. Increase heat to medium-high; cook until potatoes start to brown, stirring gently to prevent burning, 5 minutes.
Drain off any excess oil; transfer potatoes to a bowl. Wipe skillet clean.
Meanwhile, place eggs in a bowl with remaining 1/2 teaspoon salt and milk; whisk until frothy. Add potatoes; mix gently.
Heat remaining 2 tablespoons oil in the skillet on high; pour in egg-potato mixture. Reduce heat to medium-high. Gently stir eggs until they begin to set. Scatter any optional ingredients atop; cook 2 minutes. Reduce heat to low; cook 1 minute.
To cook top of tortilla, place a large plate over skillet. Carefully flip skillet and plate together so tortilla slides, bottom up, onto plate. Slide tortilla back into skillet; cook until eggs are done. (If you don't want to flip the tortilla, place skillet in a 425 degree oven until eggs are done.) Remove tortilla from skillet; slice in wedges.
Nutrition information: Per serving: 271 calories, 49 percent of calories from fat, 15g fat, 3g saturated fat, 248mg cholesterol, 25g carbohydrates, 10g protein, 743mg sodium, 3g fiber.