Spanish Omelette

Spanish Omelette



Prep Time: 10 Min

Cook Time: 35 - 40 Min

 

1. Crack the eggs into a medium sized mixing bowl and whisk them together with some salt and pepper. Set aside.

 

1. Begin heating the EVOO in a large non-stick pan set to medium heat. Once heated, add the potato slices and let them fry away for approximately 15 minutes or until tender. Make sure to stir and flip them often to ensure even cooking.

 

                      Grocery List

• 3 Yellow Potatoes, peeled & sliced 1/8”thick
• 1 ½ C EVOO
• 1 Yellow Onion, halved and thinly sliced
• 6 Large Free-Range Eggs
• 2 Tbsp. Fresh Parsley, chopped
• Sea Salt / Cracked Pepper
• Fresh Chives for Garnish

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1. Strain the potatoes over a bowl reserving the EVOO. Return ¼ C of the EVOO back to the pan still set to medium heat. Add the sliced onions and cook them for about 5 minutes before returning the potatoes to the pan. Cook together for another 2 – 3 minutes before increasing the heat to medium high and pouring in the eggs. Gently stir the potatoes and onions around allowing the eggs to penetrate the layers.

 

1. Let the eggs cook for 2 minutes on medium high before reducing the heat to low and cooking for another 3 – 5 minutes. Edges should be firm with a runny center.

 

1. Use a plate that is larger in circumference than the pan and place it over the open side of the frying pan. Carefully flip the omelette onto the plate. Now, gently slide it back into the frying pan and let it continue to cook for another 3 – 5 minutes until fully cooked.

 

1. Slide the omelette out onto a serving platter and slice it into 8 equal sized pieces. Garnish with fresh parsley and chives. ENJOY!