Spanish Omelette
Ingredients
- 4 tbsp (60 mL) olive oil, divided
- 4 Yukon gold potatoes thinly sliced into 1/4-inch (5 mm) rounds, about 1 lb (500 g)
- 1 onion, very thinly sliced
- 1 ¼ tsp (6.5 mL) salt, divided
- 8 eggs
- 1 tsp (5 mL) hot sauce
- ¼ cup (60 mL) finely chopped fresh parsley
- ½ tsp (2.5 mL) pepper
- 4 cloves garlic, minced
- ¾ cup (175 mL) finely chopped red sweet pepper
Instructions
- Step 1
Heat 2 tbsp (30 mL) olive oil in large non-stick or cast iron pan frying pan over medium heat. Add potatoes, onion and 3/4 tsp (4 mL) salt and sauté for 10 minutes, stirring occasionally.
- Step 2
Meanwhile whisk eggs, hot sauce, parsley, and remaining salt and pepper in medium bowl. Set aside.
- Step 3
After potatoes and onion have cooked for 10 minutes, add garlic and red pepper. Cook until potatoes are tender and onions are lightly browned, about 5 minutes. Add potato mixture to the bowl with eggs. Stir to combine.
- Step 4
Heat remaining 2 tbsp (30 mL) oil in the pan over medium-high heat. Add potato mixture and spread into an even layer. Cook until eggs start to set on the bottom, about 2 minutes. Reduce heat to medium-low. Cook until almost set, 8 to 10 minutes. Run a spatula around the edge and gently shake the pan to loosen the omelette.
- Step 5
Place a large plate over the pan. Carefully flip the pan over so the omelette falls onto the plate. Slide omelette back into pan. Cook until bottom is lightly browned, 5 to 7 minutes. Flip omelette onto plate and cut into wedges.
Tips
Add a light smoky flavour by stirring in chopped chorizo sausage with the potatoes.
Nutrition Facts
Per serving | |
---|---|
Calories | 247 |
Fat | 17 g |
Saturated Fat | 3 g |
Trans Fat | 0 g |
Carbohydrate | 18 g |
Fibre | 2 g |
Sugars | 3 g |
Protein | 11 g |
Sodium | 604 mg |