Spanish Potato Omelet: An Omelet with a Twist

Great for Breakfast or Daytime Snack

Spanish Potato Omelet
Cook Time: min

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  • 1/2 cup best-quality extra virgin olive oil, divided
  • 1 pound potatoes, scrubbed and cut into 1/8-inch slices, divided
  • 6 eggs whites and 2 while eggs
  • 1/2 tsp. sea salt
  • A pinch of freshly ground black pepper
  • 1/2 tsp. dried thyme, crumbled
  • 5 scallions, trimmed and chopped for garnish
  • Cooking Directions

    Heat half of the olice oil in a heavy skilled or cast iron pan.

    Put half of the potato slices and onions into the pan and cook them slowly until they're tender. Turn them occasionally to make sure both sides are golden brown.

    Remove the cooked potatoes and onions from the pan with tongs or a slotted spoon. Place them on a layer of paper towels. Add the remaining oil to the pan and allow it to heat. Cook the remaining potatoes and onions. Transfer them to a paper towel. It will take about 10 minutes to cook each batch of potatoes.

    Drain any oil from the pan and put it into a measuring cup for use in making the omelet.

    Clean the pan with some paper towels. Don't wash the pan with soap or water, just wipe any bits out of the pan. Put the pan aside.

    Place the eggs and egg whites in a large bowl. Beat them well with a wire whisk. The mixture should look light and fluffy. Whisk in the sea salt and black pepper.

    Add the cooked potatoes and onions one big spoonful at a time. Make sure the potatoes and onions are well submerged under the egg mixture. Put a plate over the mixture ane let it stand for 10 to 15 minutes.

    Place the remaining oil in the pan. You need about 3 tbsps. total, so if you are short, add a bit of fresh olive oil. Heat over high heat.

    When the pan is hot, put in the mixture of eggs, potatoes and onions. Distribute the potatoes evenly. Drop the heat down to low. Keep moving the pan around so the omelet doesn't set up on the bottom of it.

    Coat a spatula with olice oil and run it around the edge of the pan to keep the omelet loose. Cook for 10 minutes. Remove from heat.

    Get a plate large enough to hold the omelet and put it over the skillet. Turn the pan over and let the omelet fall onto the plate. Put the pan back on the flame and increase the heat to high. Add some more olive oil and put the omelet back in the pan -- the top of the omelet should now be on the bottom. Cook for several minute. Remove from heat and transfer cooked omelet to a heated decorative serving platter.

    An omelet is a lot like lasagna in that it it much easier to cut after it has been allowed to sit for a bit. Let the omelet set for 10 minutes before attempting to cut it. When you are ready, slice the omelet into wedges just like a pie, sprinkle with the chopped scallions, and serve.

    Recipe Summary

    Main Ingredients: eggs, potatoes.

    Course: Breakfast, Brunch

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