Recipe Spanish Potato and Onion Omelet

Recipe Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

1 cup olive oil, divided
4 Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
salt, to taste
pepper, to taste
2 medium onions, thinly sliced (2-2 1/2 cups)
6 eggs
4 ounces cured, cooked ham or prosciutto, diced

  1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain.
  2. Season with salt and pepper, to taste. Repeat with remaining potatoes.
  3. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
  4. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate.
  5. Add remaining olive oil to pan; slide omelet back into pan.
  6. Cook until golden brown on bottom.
  7. Slide omelet onto serving plate. Let cool. Cut into wedges.

READ  Recipe Easy Sausage Roll-Ups

Leave a Reply

Your email address will not be published. Required fields are marked *

17 − two =

Related articles

Meat snack
Recipe Honey Balsamic-Glazed Ham with Smashed Potatoes Prep time: 15 minutes Cook

Salads
Recipe Smashed Cucumber and Grape Salad Prep time: 20 minutes Servings: 6 1 1/4 pounds

Breakfast. Brunch
Recipe Maple Apple Grilled Cheese Prep time: 10 minutes Cook time: 8 minutes Servings:

Cheesecake
Recipe Easter Mini Cheesecakes Prep time: 20 minutes Total time: 3 hours, 20 minutes Servings: