Recipe

Spanish Potato Omelet Recipe

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Ingredients

Directions

Step #1 Peel potatoes & onion.
Step #2 Quarter each lengthwise, then cut crosswise into 1/4-inch-thick slices.
Step #3 Heat a 10-inch ovenproof nonstick frying pan over high heat & add all but 1 tsp olive oil.
Step #4 When oil just starts to smoke, add potatoes & onion.
Step #5 Stir, turning vegetables to coat with oil.
Step #6 Reduce heat to medium-low & carefully turn vegetables often until potatoes are tender when pierced, 15 to 20 mins.
Step #7 Preheat broiler.
Step #8 In a large bowl, beat eggs with salt & stir in the potato mixture.
Step #9 Drizzle remaining 1 tsp oil over bottom of frying pan (no need to wash) & return to medium-low heat.
Step #10 When pan is hot, add potato-egg mixture, spreading evenly.
Step #11 Cook until bottom is set & golden brown, 4 to 6 mins.
Step #12 Set pan under broiler about 4 inches from heat & broil, until egg sets & lightly browns, rotating pan as needed to cook evenly, about 3 mins.
Step #13 Cover up pan with a large plate; holding the two together tightly, invert.
Step #14 Lift pan off.
Step #15 Serve omelet warm or at about room temp, cut into wedges.
Step #16 Note: Nutritional analysis is per serving.
Enjoy the Spanish Potato Omelet recipe

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