Spanish Omelet

Spanish Omelet
Photo by Kana Okada


  • 1 tablespoon finely chopped fresh rosemary (optional)
  • ¼ teaspoon black pepper
  • 1/3 cup olive oil
  • 1 ½ teaspoons kosher salt
  • 1 pound russet potatoes, peeled
  • 6 eggs
  • 1 medium yellow onion, thinly sliced

Heat oven to 350° F.

Halve the potatoes lengthwise and cut each half into 1/4-inch-thick slices.

Heat the oil in an ovenproof, preferably nonstick, skillet over medium heat. Add the potatoes and cook until almost tender, about 10 minutes. Add the onion and cook until softened, ...

View full recipe at My Recipes


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