Spanish Omelet

Name: Spanish Omelet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons olive oil, divided; 6 small Yukon Gold potatoes, sliced; 1 small onion, chopped; 6 large eggs; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 2 tablespoons minced fresh parsley, optional

Total Time Prep: 10 min. Cook: 30 min.

Yield 4 servings

Test Kitchen Approved

Made with buttery golden potatoes and excellent olive oil, our Spanish omelet is simple and flavorful. Serve it with a crisp salad and crusty bread.

Ingredients

1/4 cup plus 2 tablespoons olive oil, divided
6 small Yukon Gold potatoes, sliced
1 small onion, chopped
6 large eggs
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons minced fresh parsley, optional

Directions

In an 8-in. non-stick skillet, heat oil over medium heat; add potatoes and onion. Cook until potatoes are tender, 10-12 minutes, tossing often. Remove with a slotted spoon from pan; keep warm.
Whisk eggs, salt and pepper in a large bowl. Add potato and onion mixture; mix to coat.
Add remaining 2 tablespoons oil to pan. Over low heat, pour in egg mixture; cook until top is almost set, 6-8 minutes. Using a second skillet or large plate, carefully flip omelet over so the top is now the bottom. Cook another 4-5 minutes.
Slice into wedges, garnish with parsley, if desired.

Nutrition Facts

1 serving: 444 calories, 28g fat (5g saturated fat), 278mg cholesterol, 422mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 13g protein.