A delightful twist on the classic Spanish tortilla, served on toasted bread with fresh tomato and melted cheese.
Heat a skillet over medium heat and add half of the olive oil.
Ensure the skillet is evenly heated to prevent sticking.
Add the diced potatoes and chopped green onions to the skillet, and season with a pinch of salt. Cook until the potatoes are tender and slightly golden.
Stir occasionally to ensure even cooking and prevent burning.
In a mixing bowl, beat the eggs with a pinch of salt.
Whisk the eggs thoroughly to incorporate air for a fluffier omelette.
Add the cooked potatoes and onions to the beaten eggs and mix well.
Let the potato mixture cool slightly before adding to the eggs to avoid cooking the eggs prematurely.
Heat the remaining olive oil in the skillet, then pour in the egg mixture. Cook on medium-low heat until the bottom is set.
Cover the skillet with a lid to help the top set evenly.
Carefully flip the omelette using a plate or lid, and cook the other side until fully set.
Use a plate slightly larger than the skillet for an easier flip.
Toast the bread slices until lightly golden.
Use a toaster or oven for even toasting.
Grate the tomatoes into a bowl, discarding the skins.
Grating the tomatoes creates a smooth and fresh topping.
Spread the grated tomato onto the toasted bread slices, then place a piece of omelette on top.
Cut the omelette into pieces that fit the bread slices neatly.
Top each piece with a dollop of soft cheese and serve.
Serve immediately for the best texture and flavor.
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