My husband introduced me to this dish before we were even married. He called it a Spanish omelette.
It is not a Spanish omelette. It’s more akin to a Texas omelette, but without the beans.
But it’s not even really that.
But whatever you call it, it’s good! And simple to make.
Chunks of roast potatoes topped with scrambled eggs and a thick spicy tomato sauce.
This dish can be served at any time of day, and can take on whatever flavours you want in the tomato sauce. This week, I made a sauce rich with an entire colander full of spinach, fistfuls of fresh basil and oregano, and heavy in paprika (including some smoked paprika, too). Sometimes I steer the sauce toward Central America, with cilantro, sometimes toward Greece with feta cheese and olives. The potatoes and egg are flexible, and will happily nestle under whatever you pour on top.
Best of all, it tastes like junk food, but is packed with nutrients and leaves you feeling satisfied. A real stick-to-your-ribs sort of meal.