The last few days I have been home, I have been madly trying to finish my perishable food items before heading out of town again. I had a bunch of small, multi-colored potatoes and mini onions to use up so I tried this dish for the first time and, although there was a mishap with the flipping, it tasted delicious. This recipe is great if you don't have many ingredients lying around. Really all you need are eggs, potatoes and onions. My sister is going to Spain for the first time next week so this one is for you! xo
Prep Time: 15 min
Cook Time: 45 min
Ingredients:
1/2 cup olive oil
1/2 pound potatoes, thinly sliced
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
1. In a skillet, heat olive oil over medium high heat. Lightly salt and pepper the potatoes. Cook until golden.
2. Stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
3. Beat eggs together with salt and pepper and pour into pan. Stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.
Garnish omelet with tomato and avocado and serve warm. Traditionally, this dish is quite rustic and plain so I added a bit of soyrizo to the pan to give it a little kick. I think that some spicy aioli would also be a nice complement.
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