Spanish Omelette

Serves 6

Prep Time 15 min

Cook Time 40 min

Serve as part of a brunch buffet or for dinner with a fluffy green salad.

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

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.