Good Housekeeping Mediterranean Diet by Good Housekeeping

Author:Good Housekeeping
Language: eng
Format: azw3, epub
Publisher: Hearst
Published: 2020-03-02T11:54:23.331469+00:00

Spanish Potato Omelet

Crispy oven-baked potatoes upgrade a basic skillet omelet recipe.

PREP: 10 minutes TOTAL: 50 minutes

6 large eggs

Salt

1½ pounds Yukon Gold potatoes, peeled and cut into ⅛–inch-thick slices

1¼ cups olive oil

1 large onion, very thinly sliced

Finely chopped parsley, for garnish

1. In a medium bowl, beat the eggs with ¾ teaspoon salt; set aside. In a large bowl, toss the potato slices with ¼ teaspoon salt.

2. In a 10-inch nonstick skillet, heat the oil on medium. Add the potatoes; cook until tender but not falling apart, 10 to 12 minutes, gently turning them occasionally. With a slotted spoon, transfer the potatoes back to the large bowl.

3. To the skillet, add the onion; cook until very tender, about 12 minutes, stirring occasionally. With a slotted spoon, transfer the onion to the large bowl with the potatoes. When the potato-onion mixture has cooled slightly, gently stir in the eggs until well combined.

4. Drain all but 2 teaspoons of the oil from the skillet; heat on medium-high 1 minute. Add the egg-potato mixture to the skillet, spreading it in an even layer; reduce the heat to medium. Cook until the eggs are mostly set and edges are browned, about 7 minutes.

5. Loosen the edges with a rubber spatula. Remove the skillet from the heat and cover it with a large plate; carefully invert the omelet onto the plate, holding the plate and skillet together. Slide the omelet back into skillet with the uncooked side on the bottom. Cook on medium heat until the bottom and center are set, about 3 minutes. Slice and serve warm or at room temperature, garnished with parsley.

SERVES 6: About 245 calories, 8g protein, 22g carbohydrates, 14g fat (3g saturated), 2g fiber, 465mg sodium.

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