Food Recipes Crispy Potato Omelet With Smoky Aioli 4.0 (8) 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! By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on February 15, 2018 Print Share Share Tweet Pin Email If you’ve ever had patatas bravas, you know how addictive they can be. So why only enjoy them as an occasional side dish or appetizer? We stuffed them into an omelet as an excuse to enjoy them for dinner. It’s topped with a homemade smoky aioli, of course. Get the recipe:Crispy Potato Omelet With Smoky Aioli. Photo: Greg DuPree Hands On Time: 40 mins Total Time: 1 hrs 15 mins Yield: 4 servings Jump to Nutrition Facts Ingredients 1 ½ pounds red new potatoes, quartered, halved again if large 3 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 1 ¼ 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 4 ounces Manchego cheese, grated (about 1 cup), divided Directions 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. Print Nutrition Facts (per serving) 592 Calories 40g Fat 30g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 592 % Daily Value * Total Fat 40g 52% Saturated Fat 14g 69% Cholesterol 403mg 134% Sodium 1367mg 59% Total Carbohydrate 30g 11% Total Sugars 4g Protein 28g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.