Serves 3
25 min
Spring's Spanish Omelet
Recipe GLPR0a6ea088e6b2f5
A classic Spanish omelet featuring tender potatoes and caramelized leeks infused with rosemary and cumin. Golden, fluffy eggs bind the vegetables together in this simple yet elegant one-pan dish, perfect as a light main course or hearty brunch.
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Ingredients
1 leek, thinly sliced
4 small potatoes, thinly sliced
3 large eggs
10 fresh rosemary leaves
Salt to taste
1/4 teaspoon ground cumin
2 tablespoons olive oil
Fresh ground black pepper to taste
Directions
Slice the potatoes and leek into thin, even slices. Set them aside separately.
Heat 1 tablespoon of olive oil in a small saucepan over low heat. Add the sliced leeks and cumin. Cook gently, stirring occasionally, for about 10 minutes until the leeks become soft and lightly caramelized.
In a separate pan, combine the sliced potatoes with 1/2 cup of water. Cook over medium heat for about 10 minutes, stirring occasionally, until the potatoes are tender and all the water has been absorbed.
Crack the eggs into a bowl and beat them together with a pinch of salt and fresh ground pepper. Fold in the caramelized leeks, cooked potatoes, and rosemary leaves until well combined.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and spread it evenly. Cook for 5 minutes until the edges begin to set while the center remains slightly soft.
Place a plate over the skillet and carefully invert the omelet onto the plate. Slide it back into the skillet, uncooked side down, and cook for 3 to 5 minutes more until the omelet is completely set and the top is golden brown.
Slide the finished omelet onto a serving plate. Cut into wedges and serve warm.
