5:30 challenge -- Spanish tortilla

To make the meal: Tossed salad

Spanish tortillas have nothing to do with the Mexican corn and flour flatbreads that go by the same name. In Spain, a tortilla is a sort of potato omelet, but more about the potatoes than the eggs. A Spanish tortilla would be comfortable at breakfast, lunch or dinner, served hot, warm or at room temperature.

Precooked potatoes sold in your grocery’s dairy case can be a huge timesaver. Unlike cooking with instant or frozen potatoes, using these shredded or diced potatoes in your recipes really is like using fresh potatoes, but with all the prep work done for you. When you’re in a hurry to get dinner on the table, saving that 20 minutes or so to dice and parboil potatoes is a big help. If you buy diced potatoes with onions, that’s one more step saved.

Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don’t need to be included in the ingredient count.) You can also suggest a side dish if it can be made within the same time. Send recipes with your name, address and phone number to fivethirty@ajc.com.

Spanish Tortilla

Hands on: 10 minutes

Total time: 30 minutes

Serves: 4

1 large Cubanelle pepper, chopped

1 (20-ounce) package diced potatoes with onions

1/4 (quarter) pound ham, diced

1⁄4 (quarter) teaspoon dried oregano or Italian seasoning

8 large eggs

Preheat oven to 400 degrees.

In a 10-inch ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat and sauté pepper until it just begins to turn translucent, about 3 minutes. Add potatoes and ham and stir over medium heat until heated through. Remove from heat; season with oregano and 1/4 (quarter) teaspoon salt and 1/4 (quarter) teaspoon black pepper.

In a medium bowl, whisk eggs. Pour over potato mixture. Put skillet into oven and bake 10 to 15 minutes or until center is set. Remove from oven and let stand 5 minutes before serving.

Adapted from Woman’s Day magazine, Aug. 4, 2009.

Per serving: 318 calories (percent of calories from fat, 37), 21 grams protein, 29 grams carbohydrates, 3 grams fiber, 13 grams fat (4 grams saturated), 440 milligrams cholesterol, 523 milligrams sodium.