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Spanish Potato Omelet
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8 servings
Preparation Time: 25 Minutes
Cooking Time: 1 Hour
Ingredients:
- 2 1/2 pounds MountainKing® Butter Golds (about 4 large), peeled and cut in 1/8 inch slices
- 1 pinch Saffron (approx. 24 strands), diluted in 1
teaspoon water (Optional)
- 1 cup olive oil
- 1 large onion, thinly sliced
- Salt, to taste
- 4 large eggs
- 8 pitted green olives
Directions:
- Mix saffron with 1 teaspoon hot
water. Set aside for 10 to 15 minutes. Heat oil in
a large saucepan
and add potato slices one at a time in a single layer
to cover the bottom of the saucepan, so they don’t
stick together. Add alternate layers of onion slices
and potatoes,
salting the layers lightly. Cook slowly over medium
heat, turning the potatoes occasionally, until they
are tender
but not brown, about 20 minutes. Drain potatoes in
a colander, reserving about 4 teaspoons of the oil.
- Beat the eggs with a fork in a large mixing bowl until
the eggs are slightly foamy; add the saffron water.
Add the potatoes to the beaten eggs, pressing
the potatoes down so that they are completely submerged. Let the mixture
sit for 10 to 15 minutes.
- Heat 2 teaspoons of the reserved oil over medium-high
heat in each of two ovenproof, non-stick 8-inch
skillets. Add the potato mixture, dividing equally
between
the two skillets, spreading evenly with a pancake turner. Arrange
4 olive halves around the perimeter of each omelet. Lower
the heat to medium
and shake the
pans often to prevent sticking. Cook for 15 minutes. Place skillets
in a 350-degree oven until omelets are just firm.
Transfer to a platter and cool. Cut into 4 to
8 wedges and serve.
Calories: 329 Carbohydrates: 12g
Fat: 30g Fiber: 1g
Cholesterol: 106mg Protein: 5g
Sodium: 203mg
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