Name: Spanish Potato Omelet
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - ½ cup; Potatoes, thinly sliced - ½ pound; Salt and pepper to taste - ½ pound; Onion, thinly sliced - 1 large; Eggs - 4 large; Tomatoes - peeled, seeded, and coarsely chopped - 2 medium; Green onions, chopped - 2

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spanish Potato Omelet

1. Olive oil - ½ cup

2. Potatoes, thinly sliced - ½ pound

3. Salt and pepper to taste - ½ pound

4. Onion, thinly sliced - 1 large

5. Eggs - 4 large

6. Tomatoes - peeled, seeded, and coarsely chopped - 2 medium

7. Green onions, chopped - 2

How to cook deliciously - Spanish Potato Omelet

1. Stage

Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.

2. Stage

Whisk eggs in a bowl; season with salt and pepper. Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.

3. Stage

Loosen omelet with a spatula. Invert a large plate over the pan, and carefully flip omelet out onto the plate. Slide omelet, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.

4. Stage

Serve warm, garnished with tomato and green onion.