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Spanish Potato Omelet





Yields
Makes 6 to 8 servings



Total Time
35 mins

You can make this omelet up to 6 hours ahead; cover and store at room temperature up to 2 hours or chill up to 6 hours (let come to room temperature before serving).

Spanish Potato Omelet




Rachel Weill
 3 russet potatoes (1 1/2 lb. total)
 1 medium onion
 1/4 cup extra-virgin olive oil
 6 large eggs
 1 teaspoon coarse salt
Step 1
1

Peel potatoes and onion. Quarter each lengthwise, then cut crosswise into 1/4-inch-thick slices.

Step 2
2

Heat a 10-inch ovenproof nonstick frying pan over high heat and add all but 1 teaspoon olive oil. When oil just starts to smoke, add potatoes and onion. Stir, turning vegetables to coat with oil. Reduce heat to medium-low and gently turn vegetables often until potatoes are tender when pierced, 15 to 20 minutes.

Step 3
3

Preheat broiler. In a large bowl, beat eggs with salt and stir in potato mixture.

Step 4
4

Drizzle remaining 1 teaspoon oil over bottom of frying pan (no need to wash) and return to medium-low heat. When pan is hot, add potato-egg mixture, spreading evenly. Cook until bottom is set and golden brown, 4 to 6 minutes.

Step 5
5

Set pan under broiler about 4 inches from heat and broil, rotating pan as needed to cook evenly, until egg sets and lightly browns, about 3 minutes. Cover pan with a large plate; holding the two together tightly, invert. Lift pan off. Serve omelet warm or at room temperature, cut into wedges.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories184
% Daily Value *
Total Fat 11g15%

Saturated Fat 2.2g12%
Cholesterol 158mg53%
Sodium 242mg11%
Total Carbohydrate 16g6%

Dietary Fiber 1.3g5%
Protein 6.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.