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Spanish Omelet

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“To keep warm, add to a 200°F oven. You may used canned diced tomatoes instead of fresh to avoid peeling.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In an 8"-10" skillet heat olive oil over medium-high heat.
  2. Add potatoes and cook, turning them constantly until well coated with the oil. Reduce heat and turn the occasionally about 20 minutes.
  3. Meanwhile, in a large, heavy skillet, heat 2 tablespoons olive oil.
  4. Ad and cook the onion and bell pepper about 5 minutes.
  5. Add garlic clove, tomato, salt, and black pepper. Continue to cook about 15 minutes. Add the potatoes to the onion mixture.
  6. Prepare the omelets by beating 2 large eggs with salt and black pepper. Melt 1 tablespoon unsalted butter in the pan.
  7. Tilt the skillet to coat the pan. When the butter is hot, pour in 2 eggs. Agitate the pan forward and backward with your non-dominant hand. Use a fork to swirl the eggs in a circular motion.
  8. Fill the omelet with 2 tablespoons filling and fold in thirds. Top with 2 more tablespoons filling.
  9. Repeat for remaining three omelets.

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