Name: Spanish Omelet
Total time: PT1800.0S
Yield: 6
Ingredients: 6 Egg; 5 Potato; 1/2 Onion; to taste Scallion; 1 cup Olive Oil; to taste Salt; to taste Ground Black Pepper

A traditional Spanish omelet is a beloved classic that showcases the perfect harmony between Eggland's Best eggs, fresh green onions, and golden potatoes. While traditionally served cold, this versatile dish maintains its exceptional flavor and texture at any temperature, making it an ideal choice for various dining occasions. This omelet transforms into a memorable culinary experience that will transport you straight to the heart of Spanish cuisine.

Peanut-Free

Tree Nut-Free

Fish-Free

Dairy-Free

Grain-Free

Nut-Free

Soy-Free

Tomato-Free

Pescatarian

Gluten-Free

Shellfish-Free

Vegetarian

Game Day

Spanish Omelet

Potato

Onion

Scallion

to taste

Olive Oil

Salt

Ground Black Pepper

Peel and thinly slice your {@0:} and cut the {@1:} into long slices (Or mince if you prefer smaller onions) combine in a bowl and then transfer to a standard-sized cast-iron or nonstick skillet.

Peel and thinly slice your Potato (5 N/A) and cut the Onion (1/2 N/A) into long slices (Or mince if you prefer smaller onions) combine in a bowl and then transfer to a standard-sized cast-iron or nonstick skillet.

Peel and thinly slice your Potato (5) and cut the Onion (1/2) into long slices (Or mince if you prefer smaller onions) combine in a bowl and then transfer to a standard-sized cast-iron or nonstick skillet.

Add your Olive Oil (1 cup) and bring to a boil.

Fry until the potato starts to get crispy on the edges and either breaks apart easily or can be pierced easily by a fork.

Turn off the heat and remove any excess oil leaving about 1-2 tbsp. in the pan with the potatoes and onions.

Beat your {@3:} with {@2:} and {@0:} or Cajun spice and minced {@1:} and add to the pan with the fire on and the oil hot. Cook until the edges are crispy (You can also lift the omelet with a spatula to check underneath, you don't want to leave it on too long or it will burn). Then take a flat plate larger than the pan width and place it upside down on the skillet. Lift the skillet and flip the omelet onto the plate, and then slide the uncooked side back into the pan being careful not to spill.

Beat your Egg (6 N/A) with Salt ( to taste) and Ground Black Pepper ( to taste) or Cajun spice and minced Scallion ( to taste) [chopped] and add to the pan with the fire on and the oil hot. Cook until the edges are crispy (You can also lift the omelet with a spatula to check underneath, you don't want to leave it on too long or it will burn). Then take a flat plate larger than the pan width and place it upside down on the skillet. Lift the skillet and flip the omelet onto the plate, and then slide the uncooked side back into the pan being careful not to spill.

Beat your Egg (6) with Salt (to taste) and Ground Black Pepper (to taste) or Cajun spice and minced Scallion (to taste) and add to the pan with the fire on and the oil hot. Cook until the edges are crispy (You can also lift the omelet with a spatula to check underneath, you don't want to leave it on too long or it will burn). Then take a flat plate larger than the pan width and place it upside down on the skillet. Lift the skillet and flip the omelet onto the plate, and then slide the uncooked side back into the pan being careful not to spill.

Check the bottom of the omelet again for crispy doneness and then slide it onto a serving dish. Let chill in the fridge if you desire it cold (which is traditional) or eat it hot.

You can also save it for later, it makes a great picnic snack and keeps for at least a week in the fridge. Enjoy!

Spanish Omelet

30MINS

Ingredients

Cooking Instructions

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