Spanish Potato Omelet

Name: Spanish Potato Omelet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 6 large eggs; 1 1/2 lb. golden potatoes, peeled and cut into 1/8" thick slices; 1 1/4 c. olive oil; 1 large onion, very thinly sliced; Finely chopped parsley, for garnish

By The Good Housekeeping Test KitchenPublished: Mar 17, 2017

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Mike Garten

Yields:

6 serving(s)

Active Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Crispy, oven-baked potatoes upgrade a basic skillet omelet recipe.

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Ingredients

6 large eggs
1 1/2 lb. golden potatoes, peeled and cut into 1/8" thick slices
1 1/4 cups olive oil
1 large onion, very thinly sliced
Finely chopped parsley, for garnish

Directions

1. Step 1In medium bowl, beat eggs with 3/4 teaspoon salt; set aside. In large bowl, toss potatoes with 1/4 teaspoon salt.
2. Step 2In 10-inch nonstick skillet, heat oil on medium. Add potatoes; cook 10 to 12 minutes or until tender but not falling apart, gently turning occasionally. With slotted spoon, transfer potatoes back to large bowl.
3. Step 3To skillet, add onion; cook 12 minutes or until very tender, stirring occasionally. With slotted spoon, transfer onion to bowl with potatoes. When potato-onion mixture has cooled slightly, gently stir in eggs until well combined.
4. Step 4 Drain all but 2 teaspoons oil from skillet (reserve oil for another use); heat on medium-high 1 minute. Add egg-potato mixture to skillet, spreading in even layer; reduce heat to medium. Cook 7 minutes or until eggs are mostly set and edges are browned.
5. Step 5Loosen edges with rubber spatula. Remove skillet from heat and cover with large plate; carefully invert, holding plate and skillet together. Slide omelet back into skillet. Cook on medium 3 minutes or until bottom and center are set. Serve warm or at room temperature, garnished with parsley.