Spanish Omelet
This omelet makes a great breakfast, lunch, or light supper.
Servings: 6 people
Calories: 210kcal
Equipment
- 1 large skillet
Ingredients
- 2-4 Yukon Gold potatoes (1-1/4 to 1-1/2 pounds)
- 2 onions small
- 1/2 cup olive oil
- 7 large eggs (or 6 extra-large eggs)
- salt and freshly ground black pepper to taste
Instructions
- Slice potatoes and onion very thinly (with mandolin if available).
- Heat olive oil in large skillet till hot. Add potatoes and onions in layers. Turn heat to medium low; cook for 15 minutes, moving potatoes and onion around to ensure even cooking. Remove from heat to cool a bit.
- Drain oil, reserving 2 tablespoons. Add salt and pepper to cooked potatoes and onions.
- Beat eggs. Add salt and pepper to eggs. Add to potato mixture in large bowl and let sit 10 minutes.
- Heat remaining 2 tablespoons olive oil in skillet. Add potato/onion/egg mixture and cook until bottom is browned and omelet begins to get firm.
- Flip omelet onto platter and then slide back into skillet to cook other side, again over medium high heat. Cook until toothpick inserted in center comes out clean.
- Omelet can be served hot or cold. We serve ours with roasted cherry tomatoes.