Spanish Potato Omelet
Spanish Potato Omelet might be just the European recipe you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 287 calories, 12g of protein, and 16g of fat per serving. This recipe serves 5. It works best as a morn meal, and is done in about 1 hour and 5 minutes. A mixture of salt, eggs, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. com.
Instructions
Heat 1/4 cup of the oil in 8- or 9-inch ovenproof skillet on medium heat.
Add 1/3 of the potatoes; cover with layers of 1/3 each of the onions and garlic.
Sprinkle lightly with salt and pepper. Repeat layers 2 times. Cook 5 minutes. Gently turn potato mixture over; cook an additional 5 minutes.
Remove potato mixture from skillet; place in colander.
Preheat broiler. Beat eggs in large bowl.
Add potato mixture; stir gently.
Heat remaining 1 Tbsp. oil in same skillet on medium heat.
Add egg mixture; tilt skillet to evenly cover bottom of skillet. Reduce heat to medium-low; cook 2 minutes, gently lifting omelet occasionally to prevent it from sticking to skillet.
Place skillet 4 to 6 inches from heat. Broil 10 minutes or until center is set and top is lightly browned. Gently cut around edge to loosen omelet from pan; slide omelet out of pan onto plate.
Cut into bite-sized wedges or squares.
Serve warm with toothpicks.