MEMORIES FROM DECEMBER 2015: Tortilla Española (Spanish Omelet)

Here is one more recipe to try to serve a large number of visiting family members during the holidays. The following dish, Spanish Omelet, cannot be simpler. You can serve it at breakfast, brunch, lunch or dinner.
 
For Breakfast, serve it with a slice of bread and a fruit
For Brunch and lunch it goes perfectly with a side of garlic-cheese bread and a salad
For Dinner it goes perfectly with yellow rice, a small salad and a slice of avocado.
 
Either way these combinations are quick, simple and very budget friendly to feed an army.
 
Serve: 8 to 10 (individual servings)
 
Ingredients:
1 doz. Egg
1 large tomato
1 large onion
1 jalapeno (seeds removed) OPTIONAL
3 potatoes cut in bite-piece cubes
¼ c milk
Salt & pepper to taste.
2 tbsp. of olive oil (more as needed to cook the omelet)
 
Directions
Wash well, cut and boil the potatoes until fork tender. Set aside to cool down.
Chop the onion and sauté until transparent.
Cut the tomato and jalapeno in small bite size pieces; add them to the onions to sauté for few minutes.
Remove from pan and set aside to cool down. 
Crack and beat the eggs, add salt, pepper, milk.
Add all your sautéed veggies (and potatoes) to your beaten eggs and stir
 
For individual servings, in medium low, use a small sauté pan and add a slight amount of olive oil, make sure that the bottom and sides are covered.
Finally, use a small/medium soup ladle to scoop the mixture into your sauté pan, cover and cook until done and a toothpick inserted in the middle comes out clean. 
 
Hack: For a richer dish add ½ c. of shredded Parmigiano Reggiano or cheddar cheese to your egg mixture.