Spanish Potato Omelet

Name: Spanish Potato Omelet
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 59 milliliters Marcona almonds or hazelnuts, toasted; 1 teaspoons freshly ground black pepper; 5 larges eggs, at room temperature; 85 grams 3/4 cup coarsely chopped or crumbled feta (about; 1 Tbsp chopped fresh thyme, plus sprigs for garnish; 2 cloves garlic, peeled, chopped; 6 cloves garlic, chopped; 1 teaspoon kosher salt; 1 teaspoons kosher salt; 79 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 3 smalls onions, sliced; 1 Tbsp chopped fresh Italian parsley, plus sprigs for garnish; 6 larges pimiento-stuffed olives, thinly sliced or coarsely chopped; 15 roasted red bell peppers, drained, juices reserved; 2 Tbsps sherry wine vinegar; 1 teaspoon smoked paprika; 59 milliliters tomato paste; 680 grams small Yukon gold potatoes , peeled, cut into 1/8-inch-thick rounds

Spanish Potato Omelet might be just the main course you are searching for. One portion of this dish contains around 13g of protein, 32g of fat, and a total of 442 calories. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is typical of European cuisine. A mixture of olive oil, pepper, onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Watch how to make this recipe.

Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the potatoes, 1/2 teaspoon salt and the pepper.

Ingredients you will need

Potato

Pepper

Salt

Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Bowl

Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.

Ingredients you will need

Parsley

Cheese

Garlic

Olives

Potato

Thyme

Egg

Salt

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Bowl

Preheat the broiler.

Equipment you will use

Broiler

Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.

Ingredients you will need

Egg

Equipment you will use

Spatula

Frying Pan

Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes.

Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs.

Ingredients you will need

Fresh Thyme

Parsley

Cut into wedges.

Serve warm or at room temperature with Quick and Easy Romesco Sauce.

Ingredients you will need

Sauce

Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce.

Ingredients you will need

Salt And Pepper