Spanish Potato Omelet

Spanish Potato Omelet
Photo by Rachel Weill


  • 1 medium onion
  • 3 russet potatoes (1 1/2 lb. total)
  • ¼ cup extra-virgin olive oil
  • 6 large eggs
  • 1 teaspoon coarse salt

1. Peel potatoes and onion. Quarter each lengthwise, then cut crosswise into 1/4-inch-thick slices. 2. Heat a 10-inch ovenproof nonstick frying pan over high heat and add all but 1 teaspoon olive oil. When oil just starts to smoke, add potatoes and onion. Stir, turning vegetables to coat with oil...

View full recipe at My Recipes


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