Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings
This Spanish Omelet made my day! This was the first time that I cooked this and I was so impressed with the result. A big thanks to my dear friend, Jane, for this recipe. Now, I get to share it with you as well. How awesome is that? Just follow these simple steps for they will guide you to perfection! Have the most spectacular day, everyone, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
6 Eggs
1 lb. potatoes such as Yukon Gold, peeled, sliced ¼″ thin
½ tsp salt or to taste
½ tsp pepper or to taste
1 large onion sliced
½-1 c olive oil
1 tbsp chives chopped, for garnish
Directions:
In a mixing bowl, add the eggs, salt, and pepper. Whisk until well mixed and creamy.
Place a non-stick skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the potatoes and fry for a few minutes or until they turn golden brown and fork-tender.
Remove from the skillet into the bowl with the beaten eggs.
In the same skillet, add the onion and cook until golden brown.
Remove from the skillet into the bowl with the beaten eggs and potatoes. Stir everything until well mixed.
Reduce the heat to low.
Add the egg mixture into the hot skillet and spread it evenly.
Cover the skillet and cook the mixture for about 3 minutes.
Use a spatula to loosen the sides of the omelette, then flip and cook the other side for another 3 minutes.
Transfer the omelette onto a serving plate.
Sprinkle freshly chopped chives on top.
Serve hot and enjoy!
Nutrition Facts:
Calories: 291kcal (15%) | Carbohydrates: 16g (5%) | Protein: 7g (14%) | Fat: 22g (34%) | Saturated Fat: 4g (25%) | Cholesterol: 164mg (55%) | Sodium: 262mg (11%) | Potassium: 415mg (12%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 259IU (5%) | Vitamin C: 17mg (21%) | Calcium: 39mg (4%) | Iron: 2mg (11%)
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