Spanish Potato Omelet

Name: Spanish Potato Omelet
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Spanish, European
Ingredients: 4 eggs; 2 green onions, chopped; 118 milliliters olive oil; 1 large onion, thinly sliced; 227 grams potatoes, thinly sliced; 6 servings salt and pepper to taste; 2 tomatoes - peeled, seeded, and coarsely chopped

Spanish Potato Omelet might be a good recipe to expand your morn meal repertoire. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 239 calories, 5g of protein, and 21g of fat per serving. This recipe serves 6. It is a very affordable recipe for fans of European food. If you have eggs, onion, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

In a large frying pan or skillet, heat olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.

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Salt And Pepper

Potato

Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.

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Potato

Onion

Meanwhile, beat eggs together with salt and pepper.

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Salt And Pepper

Egg

Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

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Egg

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Frying Pan

Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.

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Egg

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Spatula

Frying Pan

Garnish omelet with tomato and green onion and serve warm.

Ingredients you will need

Green Onions

Tomato

Equipment

Frying Pan

Spatula

Ingredients

Servings:

eggs 2

green onions, chopped 118milliliters

olive oil 1large

onion, thinly sliced 227grams

potatoes, thinly sliced 6servings

salt and pepper to taste 2

tomatoes - peeled, seeded, and coarsely chopped

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well 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 Zuccardi Q Tempranillo with a 4.2 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Zuccardi Q Tempranillo

Made from old vine Tempranillo grown in the high dessert of Mendoza Argentina from Zuccardi's Santa Rosa estate vineyards. Treated like the great wines of Spain, these naturally low yielding vines provide a great base for a wine that sees 12 months in American oak to help soften it and provide subtle complexities. Look for dry red fruits like cherry supported by choclate, leather, cedar, tobacco and spice notes - all on a frame built for medium-term aging.