Tortilla (Spanish Omelet)

Tortilla
In Spain, a tortilla is a thin omelet made with potatoes, and served either warm or at room temperature. In this recipe, thin slices of potato are pressed into a pan to make a "crust" that holds the egg mixture, cheese, and tomatoes.

Note: You can substitute pecorino Romano cheese for Manchego.

• 4 servings (serving size: 1 wedge and 2 tablespoons tomatoes)

Ingredients

• 1/2  pound  Yukon gold potato (about 1 medium)
• 1  tablespoon  minced fresh chives, divided
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper
• 4  large eggs
• 1  large egg white
• 1  tablespoon  olive oil
• 1  garlic clove, minced
• 3  tablespoons  finely grated Manchego cheese
• 1  teaspoon  extra-virgin olive oil
• 1/2  cup  halved grape or cherry tomatoes

Prep:

1. Preheat oven to 350°.
2. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.
3. Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.
4. Heat 1 tablespoon oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down in bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.
5. Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Top with tomatoes and remaining 1 teaspoon chives