A Spanish omelet is traditionally cooked entirely on the stovetop. To try this, when the eggs
begin to set, slide the omelet onto a plate, invert it back into the skillet and finish cooking
over medium heat. Or, if you're feeling adventurous, flip it in the skillet. Slide or invert it
onto a plate. Slice into wedges. Serve hot or at room temperature.
Hands-on time: 25 minutes
Total time: 40 minutes
Makes 4 servings
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1 pound russet potatoes, peeled
1/3 cup olive oil
1 medium yellow onion, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh rosemary (optional)
|Heat oven to 350° F.
||Halve the potatoes lengthwise and cut each half into 1/4-inch-thick slices.
||Heat the oil in an ovenproof, preferably nonstick, skillet over medium heat. Add the potatoes and cook
until almost tender, about 10 minutes. Add the onion and cook until softened, about 5 minutes. Carefully
pour off all but 1 tablespoon of the oil from the potatoes and onion. Season with 1 teaspoon of the salt and the pepper.
||Meanwhile, in a medium bowl, combine the eggs, the rosemary (if using), and the remaining salt. Pour the
eggs over the potatoes and reduce heat to low. Cook, without stirring, for 1 minute. Stir once and cook until
the eggs begin to set, about 3 minutes. Transfer to oven and bake until set, about 8 minutes. Use a knife to
loosen the omelet from the side of the skillet. Slide or invert it onto a plate. Slice into wedges. Serve hot
or at room temperature.
|NUTRITION PER SERVING|
CALORIES 300(54% from fat); FAT 18g (sat 3.5g); SUGAR 2g; PROTEIN 12g; CHOLESTEROL 317mg; SODIUM 840mg; FIBER 2g; CARBOHYDRATE 24g