Spanish Potato Omelette Recipe
Photo source: Grandmother's Kitchen
This Spanish potato omelette recipe is the perfect meal for Sunday brunch.
1/4 cup extra virgin olive oil
1 1/4 lbs red baby potatoes, quartered
1 shallot, halved and sliced very thin
coarse salt & freshly ground black pepper, to taste
14 large eggs
handful of fresh thyme, de-stemmed
2 Tablespoon green onions, chopped
10 baby tomatoes, sliced
Preheat oven to 500F.
In a large frying pan, cook bacon until crispy over medium heat. Drain and crumble. Set aside.
In a large cast iron skillet heat 1/4 cup olive oil.
Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
In a large bowl, lightly beat the eggs and season with salt and pepper.
Gently scrape the potato mixture into the large bowl containing the eggs.
Stir in cooked bacon.
Return the empty skillet to the heat and add the remaining olive oil.
Add the egg mixture and spread out.
Cover and cook over low heat until set on the bottom and edge , about 10 minutes.
Transfer skillet to the oven and broil about 8 inches from the heat just until the top is set, about 3 minutes longer.
Turn down heat to 350F and continue to cook on lower shelf until you can cut into the center and eggs are set (not runny).
Remove and let stand for 5 minutes.
Cut into wedges and serve warm or at room temperature.