Spanish Omelet

This simple Spanish-style egg and potato omelet may not be fancy, but it’s a delicious and satisfying meal that everyone will love. Crispy fried potatoes and onions are mixed with eggs, then topped with tomatoes and green onions for a burst of color and flavor.

Preparation time: 20 min
Cooking time: 30 min
Resting time: N/A
Total time: 50 min
Serves: 6

Ingredients:

• 1/2 cup of olive oil
• 1/2 pound of thinly sliced potatoes
• Salt and pepper, to taste
• 1 large onion, thinly sliced
• 4 large eggs
• 2 medium tomatoes, peeled, seeded, and coarsely chopped
• 2 green onions, chopped

Method:

1. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced potatoes and season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden brown and crisp, about 10 to 14 minutes. Add the thinly sliced onion and continue to cook and stir until the onion is soft and beginning to brown, about 6 to 8 minutes.
2. In a bowl, whisk together the eggs and season with salt and pepper. Pour the eggs into the skillet with the potatoes and onion. Gently stir to combine. Reduce the heat to low and cook until the eggs begin to brown on the bottom, about 4 to 5 minutes.
3. Use a spatula to loosen the omelet from the skillet. Place a large plate over the skillet and carefully flip the omelet onto the plate. Slide the uncooked side of the omelet back into the skillet. Cook until the eggs are set, about 4 to 5 minutes.
4. Serve the omelet warm, garnished with chopped tomatoes and green onions.

Notes:
A helpful tip for making this omelet is to ensure the skillet is well-heated before adding the potatoes. This will help them cook evenly and become crispy. Additionally, when flipping the omelet, use a plate that is larger than the skillet to easily cover and flip the omelet without it spilling over.

Nutritional Info:
Calories: 252
Carbs: 11g
Protein 5g
Fat 22g

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