Rating: 3.5 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Frances Boswell and Sara Quessenberry

Gallery

Credit: Kana Okada

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

300 calories; calories from fat 54%; fat 18g; saturated fat 3.5g; cholesterol 317mg; sodium 840mg; carbohydrates 24g; fiber 2g; sugars 2g; protein 12g.
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