Spanish Tortilla Omelet
makes 1 omelet
In a frying pan heat a few tablespoons safflower oil over medium heat. Slice 2-3 fingerling potatoes into thin rounds. Cook for a few minutes, stirring occasionally, until potatoes are done but still firm. In a small bowl, whisk 2 eggs with a pinch of salt, a dash of pepper, and a splash of milk. Pour into pan with potatoes, swirling to evenly distribute the egg mixture. When eggs are mostly cooked, flip omelet. Sprinkle crumbles of goat cheese on top and fold omelet in half. Transfer to a plate and garnish with goat cheese and chopped fresh rosemary.