Breakfast and Brunch Recipes
Spanish Potato Omelet
Description
"Lots of goodness, fried potatoes and vegetables."
Ingredients
- 1⁄2 cup olive oil
- 1⁄2 lb potato, thinly sliced
- salt and pepper
- 1 large onion, thinly sliced
- 4 eggs
- salt and pepper
- 2 tomatoes, peeled, seeded, and coarsely chopped
- 2 green onions, chopped
Directions
- In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
- Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
- Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
- 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.
- Garnish omelet with tomato and green onion and serve warm.
