It’s unbelievable that it’s almost been two years since I first published this post on a classic Spanish breakfast: the chunky omelette.
The post, which you can read here, was such a hit, I had several people email me with questions for suggestions on variations of the cheese to use; and I featured it in one of my newsltters. Since then, I’ve made this ultra delicious and robust tortilla enough times to yield a farm of chickens—-that’s how many eggs I’ve used! I’ve played around with the cheeses and have determined that smoked gouda, smoked mozzarella and asiago are the best options!
For my column on LATINA this week, I decided our readers need to know about it and experience the yumminess of this easy-to-make omelette. It will leave you (new readers of FE) and them, wanting to practice your skillet flip and even ponder a trip to Spain!
Read today’s column and get the recipe on LATINA, here!