Omelet Espanola Squares

1. 1

   In nonstick 10-inch skillet with oven safe handle (or cover handle with heavy-duty foil for baking in oven later), heat olive oil over medium heat; add potatoes, onion, green pepper and 1/4 teaspoon of salt and cook until vegetables are tender, about 20 minutes, stirring occasionally.

2. 2

   Meanwhile, preheat oven to 400 degrees.

3. 3

   In medium bowl, with wire whisk or fork, beat eggs with pepper, 1/2 teaspoon salt, and 1/2 cup water.

4. 4

   Stir in tomatoes and olives.

5. 5

   Stir egg mixture into potato mixture in skillet and cook, covered, 5 minutes or until egg mixture begins to set around edge.

6. 6

   Remove cover and place skillet in oven; bake 15 to 20 minutes, until omelet is set.

7. 7

   Carefully invert omelet onto large, flat plate.

8. 8

   Let cool before cutting into 1-inch squares.

9. 9

   Garnish with chives.

* Per serving · 4 servings · Values may vary.