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Montadito De Tortilla De Patatas Potato Omelette Open Faced Sa Recipe

Experience the vibrant flavors of Barcelona with this exciting tapas fusion! This recipe combines two Catalan favorites: creamy Tortilla de Patatas (Spanish potato omelette) and sweet roasted red peppers, all nestled on crispy pan con tomate (tomato bread). A perfect appetizer or light meal, this recipe is easy to follow and sure to impress.

Prep Time 20 mins
Cook Time 45 mins
Calories 285 kcal
Protein 14g
Rating 4.4 (9 Reviews)
Montadito De Tortilla De Patatas Potato Omelette Open Faced Sa 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Montadito De Tortilla De Patatas Potato Omelette Open Faced Sa

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How to Make Montadito De Tortilla De Patatas Potato Omelette Open Faced Sa

  1. Peel and dice 2 large potatoes (about 1 lb) and 2 green onions (thinly sliced).
  2. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add potatoes and green onions.
  3. Cook, stirring occasionally, until potatoes are tender and lightly browned (15-20 minutes). Season with 2 teaspoons of salt.
  4. Set aside to cool slightly.
  5. In a large bowl, whisk 6 large eggs with a pinch of salt.
  6. Gently fold in the cooled potatoes and green onions.
  7. Heat 2 tablespoons olive oil in the same skillet over medium-low heat.
  8. Pour the egg and potato mixture into the skillet. Cook undisturbed until the bottom is golden brown (about 8-10 minutes).
  9. Place a large plate or lid over the skillet and carefully flip the tortilla.
  10. Cook the other side until set and lightly browned (another 8-10 minutes), pricking with a fork to ensure even cooking.
  11. Set aside to cool.
  12. Meanwhile, slice a ciabatta roll (about 6 inches long) in half and toast lightly.
  13. Grate 1 medium tomato (about 1/2 cup) discarding the skin.
  14. Drizzle remaining olive oil (about 1 tablespoon) over each toasted ciabatta half.
  15. Spread the grated tomato evenly over the bread and season with salt to taste.
  16. Cut the cooled tortilla into 4 squares.
  17. Place one tortilla square on each ciabatta half.
  18. Top each with 2 strips of roasted red pepper (about 1/4 cup total) and 1 tablespoon of crumbled goat cheese.
  19. Broil for 4-5 minutes, or until the cheese is melted and slightly golden brown.

Nutrition Information (Approximate per serving)

Sodium

51 g

Sugar

10g

Fat

23g

Carbs

1g

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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Omelets And Frittatas Breakfast Lunch Eggs Dairy Potatoes Vegetables Spanish European Dinner Party Kosher Vegetarian Cheese Eggs Dietary Sandwiches Brunch To Go Presentation Served Hot Technique Simply Potatoes