Spanish Omelets
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
- Stir once. Cook until the eggs begin to set, about 3 minutes.
- Transfer skillet to oven and bake until set, about 8 minutes.
- 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.
Nutritional Information
- Per Serving
- Calories 300Calories From Fat 54%
- Fat 18g
- Sat Fat 3.5g
- Cholesterol 317mg
- Sodium 840mg
- Carbohydrate 24g
- Fiber 2g
- Sugar 2g
- Protein 12g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Make it a meal: Serve the omelets with salad greens tossed with olive oil and white wine vinegar.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
