A taste of this omelet and you’ll be transported to Spain. There are patatas bravas-inspired potatoes, crisped up for maximum deliciousness, salty serrano ham, manchego cheese, and paprika-spiked aioli. If you’re serving these omelets for brunch, why not pair with classic Spanish drinks? A dry cider or a crisp, effervescent Txakoli from the Basque region would both taste fantastic. A note to nervous first-time omelet makers: use your small nonstick skillet, if you have one. It’ll make the eggs easier to slide out!
1½ pounds red new potatoes, quartered, halved again if large
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1¼ teaspoons smoked paprika, divided
Freshly ground black pepper
1 small garlic clove, chopped
2 tablespoons tomato paste
3 tablespoons mayonnaise
8 large eggs, divided
2 ounces thinly sliced prosciutto or serrano ham, torn into strips, divided
4 teaspoons chopped chives, divided, plus more for serving
Preheat oven to 475°F. Toss potatoes with 2 tablespoons oil, ￼¾ teaspoon salt, ½￼ teaspoon paprika, and several grinds of pepper on a rimmed baking sheet. Roast, tossing halfway through, until golden and tender, 20 to 25 minutes.
Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-low. Add garlic, remaining ￼¾ teaspoon paprika, and ￼¼ teaspoon salt; cook until fragrant, about 30 seconds. Add tomato paste and stir to combine. Whisk in ￼½ cup water and simmer until reduced to ¼￼ cup, 8 to 10 minutes; transfer to a bowl. Let cool completely and whisk in mayonnaise.
Beat 2 eggs in a small bowl. Wipe out skillet and heat over medium-low. Add ￼¼ of the prosciutto and cook, turning once, until crisp, about 2 minutes. Add beaten eggs, tilting skillet to coat bottom. Top with 1 teaspoon chives and ¼￼ cup cheese. Cook until omelet is just set, 2 to 3 minutes. Fill with ¼￼ of the potatoes and transfer to a plate. Repeat with remaining prosciutto, eggs, chives, cheese, and potatoes to make 4 omelets.
Serve omelets topped with aioli and chives.
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