Ronnie's Notes
A tortilla is a flat Spanish omelet, similar to a frittata. It’s a terrific brunch dish but also fine for dinner. I’ve also used this tortilla (and others) for hors d’oeuvre: cut the omelet into small squares. Tortillas don’t have to be piping hot. They’re just as good at room temperature, so don’t worry about timing. Tomato salad would make a good side dish.
Instructions
Preheat the oven broiler with the rack about 6 inches from the heat source.
Peel the potatoes and cut them into 1/2-inch pieces.
Heat the olive oil in a large nonstick sauté pan over medium heat.
Add the potatoes and cook them, covered, for , stirring 2–3 times.
Add the onion, poblano pepper, and optional cilantro and continue to cook, stirring occasionally, uncovered, for 3–.
Add the eggs and cheese and cook without stirring for , then gently move the edges toward the center to allow liquid egg to spill over the side and onto the bottom of the pan.
Cook for another minute or until the eggs are almost set and the bottom is golden brown.
Place the pan in the broiler and cook briefly to brown the top.
Invert onto a platter to serve.
Sprinkle with salt and pepper to taste.
Cut into wedges.
Makes 4 servings.