Omelet Espanola Squares

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons olive oil
• 1 lb potato, diced
• 1 medium onion, sliced
• 1 medium green pepper, diced
• 3/4 teaspoon salt
• 8 large eggs
• 1/4 teaspoon fresh coarse ground black pepper
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/2 cup chopped pimento stuffed olive (salad olives)
• fresh chives (to garnish) (optional)

Recipe

• 1 in nonstick 10-inch skillet with oven safe handle (or cover handle with heavy-duty foil for baking in oven later), heat olive oil over medium heat; add potatoes, onion, green pepper and 1/4 teaspoon of salt and cook until vegetables are tender, about 20 minutes, stirring occasionally.
• 2 meanwhile, preheat oven to 400 degrees.
• 3 in medium bowl, with wire whisk or fork, beat eggs with pepper, 1/2 teaspoon salt, and 1/2 cup water.
• 4 stir in tomatoes and olives.
• 5 stir egg mixture into potato mixture in skillet and cook, covered, 5 minutes or until egg mixture begins to set around edge.
• 6 remove cover and place skillet in oven; bake 15 to 20 minutes, until omelet is set.
• 7 carefully invert omelet onto large, flat plate.
• 8 let cool before cutting into 1-inch squares.
• 9 garnish with chives.