Spanish Omelets

Spanish Omelet
Kana Okada
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preparation
25
minutes
cooking
40
minutes
Serves 4

Ingredients

1/3
cup
olive oil
1
pound
russet potatoes, peeled, halved lengthwise, and cut into 1/4-inch-thick slices
1
medium yellow onion, thinly sliced
kosher salt and black pepper
6
eggs
1
tablespoon
tablespoon finely chopped fresh rosemary (optional)

Directions

  1. Heat oven to 350° F. Heat the oil in an ovenproof (preferably nonstick) skillet over medium heat. Add the potatoes. Cook until almost tender, about 10 minutes.
  2. Add the onion. Cook until softened, about 5 minutes. Pour off all but 1 tablespoon of the oil. Season the vegetables with 1 teaspoon salt and ¼ teaspoon pepper.
  3. Meanwhile, in a medium bowl, combine the eggs, rosemary (if using), and ½ teaspoon salt. Pour over the potatoes. Reduce heat to low. Cook, without stirring, for 1 minute.
  4. Stir once. Cook until the eggs begin to set, about 3 minutes.
  5. Transfer skillet to oven and bake until set, about 8 minutes.
  6. Use a knife to loosen the omelet from the side of the skillet. Slide or invert it onto a plate. Slice into wedges. Serve hot or at room temperature.
Frances Boswell and Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 54 %
  • Fat 18 g
  • Sat Fat 3.5 g
  • Cholesterol 317 mg
  • Sodium 840 mg
  • Carbohydrate 24 g
  • Fiber 2 g
  • Sugar 2 g
  • Protein 12 g
What does this mean? See Nutrition 101.

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