Spanish Tortilla Supper

Ingredients

2

large unpeeled potatoes (about 3/4 lb/375 g)

1 tbsp / 15 ml

olive oil

1/2 cup / 125 ml

thinly sliced red onion

1/2 cup / 125 ml

finely chopped ham

1 tbsp / 15 ml

finely chopped chives or green onion

1 cup / 250 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

1/2 tsp / 2 ml

each salt and pepper

Directions

1. Slice potatoes thinly using a large knife or food processor. Place in saucepan and cover with salted water. Bring to a boil; cook for 5-7 minutes or until tender. (Or, in covered microwaveable container, microwave potato slices with ½ cup (125 mL) water on HIGH 5-7 minutes.) Drain and rinse under cold water. Drain well.

2. In 9” (23 cm) deep nonstick skillet, heat oil over medium heat. Sauté red onion 5 minutes. Stir in ham and chives. Remove from heat. Arrange potato slices over ham mixture, in circular pattern.

3. Whisk together liquid eggs, salt and pepper. Pour over potatoes. Cover and cook over medium heat 5-8 minutes or until eggs are set and bottom is golden brown. Loosen around the edges and turn out onto platter. Serve in wedges.

Gluten Free

1. Use gluten-free ham.