Greg DuPree
Hands-On Time
40 Mins
Total Time
1 hour, 15 minutes
4 servings

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!

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve omelets topped with aioli and chives. 

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