Spanish Omelet

Name: Spanish Omelet
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 0 teaspoons black pepper; 6 eggs; 2 teaspoons kosher salt; 79 milliliters olive oil; 454 grams russet potatoes, peeled; 1 medium yellow onion, thinly sliced

Spanish Omelet might be just the European recipe you are searching for. This recipe serves 4. This morn meal has 354 calories, 11g of protein, and 24g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, olive oil, kosher salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Heat oven to 350 F. Halve the potatoes lengthwise and cut each half into 1/4-inch-thick slices.

Ingredients you will need

Potato

Equipment you will use

Oven

Heat the oil in an ovenproof, preferably nonstick, skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the potatoes and cook until almost tender, about 10 minutes.

Ingredients you will need

Potato

Add the onion and cook until softened, about 5 minutes. Carefully pour off all but 1 tablespoon of the oil from the potatoes and onion. Season with 1 teaspoon of the salt and the pepper. Meanwhile, in a medium bowl, combine the eggs, the rosemary (if using), and the remaining salt.

Ingredients you will need

Potato

Rosemary

Pepper

Onion

Egg

Salt

Cooking Oil

Equipment you will use

Bowl

Pour the eggs over the potatoes and reduce heat to low. Cook, without stirring, for 1 minute. Stir once and cook until the eggs begin to set, about 3 minutes.

Ingredients you will need

Potato

Egg

Transfer 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.

Equipment you will use

Oven

Frying Pan

Knife

Serve hot or at room temperature.Tip: A Spanish omelet is traditionally cooked entirely on the stovetop. To try this, when the eggs begin to set, slide the omelet onto a plate, invert it back into the skillet, and finish cooking over medium heat. Or, if you're feeling adventurous, flip it.

Ingredients you will need

Egg

Equipment you will use

Stove

Frying Pan

Equipment

Ingredients

Servings:

0teaspoons

black pepper 6

eggs 2teaspoons

kosher salt 79milliliters

olive oil 454grams

russet potatoes, peeled 1medium

yellow onion, thinly sliced

Recommended wine: Tempranillo, Albarino, Grenache

Spanish on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Vina Herminia Tempranillo with a 4.2 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.