We all know summer to be the season of cookouts, campfires and bbqs, so keep this appetizer in the back of your mind for when company is coming.
This tortilla is an updated version of the classic Spanish style omelette. You can serve it as an appetizer or even as a light lunch on those hot summer days.
Take it to the next level with a spicy garlic mayo (recipe below)!
In 10-inch (25 cm) non-stick skillet, over medium heat, cook pancetta, stirring often, until browned. Remove with slotted spoon; set aside.
Add 2 tbsp (30 mL) of the oil, onion and garlic to skillet; cook, stirring often, until softened and lightly browned, about 3 minutes.
Add potatoes and cook, stirring often, until browned, about 8 minutes. Transfer to bowl; set aside.
Reduce heat to medium-low; add remaining oil to skillet.
In medium bowl, whisk eggs with salt, pepper and pepper flakes (if using). Stir in potato mixture and pancetta.
Pour into skillet and cook until bottom and edges have set and middle is almost set, about 12 to 15 minutes.
Loosen edges with a spatula and carefully invert onto large plate; slide back into the skillet. Cook until completely set, about 3 minutes. Serve warm or at room temperature cut into wedges with spiced garlic mayo (if desired).
Spiced Garlic Mayo: In small bowl, combine ¼ cup (50 mL) mayonnaise, 1 clove minced garlic and ¼ tsp (1 mL) regular or chipotle hot sauce.
Tip: Invert tortilla over a baking pan, in case of spillage.
Tip: Substitute 4 slices crumbled crisp bacon for pancetta.
Tip: Recipe can be doubled, but use 2 skillets or clean skillet before second use.
Servings: 4 to 6 Prep Time: 5 minutes Cook Time: 30 minutes
½ cup (125 mL) diced pancetta
3 tbsp (45 mL) olive oil, divided
1 onion, chopped
1 clove garlic, minced
1 cup (250 mL) frozen hash brown potatoes
4 large eggs
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
Pinch crushed red pepper flakes (optional)
Spiced Garlic Mayo, optional