Serves 4
40 min
Spanish Omelets
Recipe GLPR969cf7df0db2e2
A classic Spanish dish featuring tender sliced potatoes and onions bound together with beaten eggs and olive oil. This golden, custardy omelet is cooked low and slow on the stovetop, then finished under the broiler for a slightly crispy top. Serve it warm or at room temperature as a satisfying main course or appetizer. The optional fresh rosemary adds an herbaceous note that complements the mild onions and potatoes beautifully.
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Ingredients
⅓ cup olive oil
1 pound russet potatoes, peeled, halved lengthwise, and cut into ¼-inch-thick slices
1 medium yellow onion, thinly sliced
kosher salt and black pepper to taste
6 eggs
1 tablespoon finely chopped fresh rosemary, optional
Directions
Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the sliced potatoes and onion, season with a pinch of kosher salt and black pepper, and stir to coat in oil. Cook, stirring occasionally, until the potatoes are tender and begin to soften, about 15 to 18 minutes. The potatoes should not brown significantly; maintain a medium heat to ensure gentle cooking.
While the potatoes and onions cook, crack the 6 eggs into a bowl and whisk them together with a pinch of kosher salt, black pepper, and the fresh rosemary if using. Whisk until the mixture is well combined and slightly frothy.
Once the potatoes are tender, carefully pour the whisked eggs over the potato mixture, distributing them evenly. Gently stir to combine, ensuring the eggs coat the vegetables. Lower the heat to medium-low and let the omelet cook undisturbed for 8 to 10 minutes, until the edges begin to set but the center still jiggles slightly.
Preheat your oven broiler to high while the omelet finishes cooking on the stovetop. Once the edges are set and the center is just barely set, carefully transfer the skillet to the broiler and cook for 2 to 3 minutes, until the top is lightly golden and the omelet reaches an internal temperature of 160F at the center. Watch carefully to avoid over-browning.
Remove the skillet from the broiler and let the omelet cool for 1 to 2 minutes. Slide the omelet onto a cutting board or serving plate. Cut into wedges and serve warm or at room temperature.
