Spanish Omelet
photo by LucyS-D
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Filling
- 118.29 ml olive oil
- 236.59 ml potato, peeled and thinly sliced
- 29.58 ml olive oil
- 118.29 ml onion, thinly sliced
- 118.29 ml green bell pepper, julienned
- 1 garlic clove, minced
- 78.78 ml tomatoes, chopped, peeled, seeded, and drained
- salt
- black pepper
-
Omelet
- 8 large eggs
- 2.46 ml salt
- 0.61 ml black pepper
- 59.16 ml unsalted butter
directions
- In an 8"-10" skillet heat olive oil over medium-high heat.
- Add potatoes and cook, turning them constantly until well coated with the oil. Reduce heat and turn the occasionally about 20 minutes.
- Meanwhile, in a large, heavy skillet, heat 2 tablespoons olive oil.
- Ad and cook the onion and bell pepper about 5 minutes.
- Add garlic clove, tomato, salt, and black pepper. Continue to cook about 15 minutes. Add the potatoes to the onion mixture.
- Prepare the omelets by beating 2 large eggs with salt and black pepper. Melt 1 tablespoon unsalted butter in the pan.
- 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.
- Fill the omelet with 2 tablespoons filling and fold in thirds. Top with 2 more tablespoons filling.
- Repeat for remaining three omelets.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The flavors were absolutely delicious! I followed the directions exactly for the potatoes which made them more flavorful than if they had been boiled. I cooked the onions and (poblano) peppers as directed and the onions just began to carmelize, yum! I just cooked the garlic and tomatoes a minute or two which was enough to soften. I had to double the filling, because the veggies cooked down so much, and would have like more potato. The omelet itself was a little awkward to make and I turned off the heat and covered to set the top without burning the underside. Thanks for posting, I will make this again with the noted changes. Made for ZWT#5.
RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket">
<img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket">
<img src="http://www.recipezaar.com/members/home/329769/ninja%20bmp.jpg" width=75%>
(Zaar World Tour 4)
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
<a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=cunningcrocodiles.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/cunningcrocodiles.jpg" border="0" alt="Photobucket"></a>
<img src="http://i26.photobucket.com/albums/c105/jewelies/DSC_0020.jpg">
(Australia/New Zealand Swap #15)