Spanish Omelette

Spanish Omelette.png

CREDIT: KDArtStudio

Ingredients

  • 7 eggs
  • 5 potatoes
  • 1 onion
  • 1 clove garlic, minced
  • olive oil

Directions

  1. Thinly slice Potatoes
  2. I used a vegetable turner so potato was thin and evenly cooked If you use a mandolin or cut them by hand, they need to be super thin and all the same thickness or they will take a lot longer to cook and will cook unevenly

  3. Thinly slice onions
  4. Lightly beat eggs in a mixing bowl with a fork and set aside
  5. Heat olive oil in non stick pan on med-high
  6. Saute onions & minced garlic until translucent but not brown
  7. Remove from pan with slotted spoon or tongs and set aside
  8. Make sure there is enough oil in pan to cover one layer of potatoes, about an inch, you want just enough to cover the potatoes, they absorb the olive oil flavor, you will be cooking them in batches
  9. Lay a layer of potatoes in the pan so they do not overlap
  10. Cook until soft, turning a few times during cooking
  11. Remove from pan and cook remaining potatoes in batches until all the potatoes are cooked
  12. Add onions & garlic, potatoes & eggs to a large mixing bowl and combine until well combined
  13. This next step isn’t traditional, but it does needs some seasoning, so go ahead and season now with your favorite seasoning
  14. You could use Salt & Pepper, Montreal Seasoning, Lemon Pepper Seasoning, or any other seasoning you like
  15. Drain any excess oil from Pan, you just want enough so food doesn’t stick to the bottom
  16. Heat medium nonstick pan to med-high
  17. cook Potato, onion, egg mixture in pan until brown on the bottom and mixture is cooked through, you don’t want it too runny
  18. Here comes the tricky part

  19. Place a larger non stick pan over the top of the pan you are cooking with, as if it is a lid, then carefully invert and flip it over so the top is now on the bottom
  20. Slide the omelette back into the first pan and cook until both sides are brown
  21. Place your Serving plate over the pan and Flip it one more time
  22. Cut and Serve

You could add bell peppers, bacon, cheese, mushrooms or meat to the mixture

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*This was one my son made with Hand Sliced Potatoes, they were thick & uneven – It was taking far too long to cook with the above method on the stove, so we transferred the mixture to a baking dish, added cheese and parsley on top and baked in the oven for 45 min at 375F, it made a nice breakfast Potato Cake

Store any unused portions in an airtight container in the fridge and pop in the microwave for 1-2 min to reheat

 

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