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Meatless Monday- Spanish Omelet

March 18, 2013 Recipes No Comments


By: Alex Stavitsky Zeineddin

I grew up in Spain and then was based in Madrid when I worked for the AP…  One of my favorite meals is the Spanish Omelet. In Spain, you eat it for breakfast, lunch, as a tapa or after school.  There is no meat in the omelet, just eggs, salt, potatoes, onions, and olive oil. Simple, filling and delicious. Serve hot or cold.


Spanish Omelet  (Serves 8)

4 large yellow Yukon potatoes

1 Large yellow onion

10 eggs

Olive oil (about 1/2 cup for sauteing potatoes and onions, then to cover skillet when making the omelet.

Salt and Pepper

Cut the potatoes into cubes. I leave the skin on for nutritional value. Cut the onion into cubes too. Find a skillet that is large enough to hold the onions and potatoes.  Add olive oil to the pan about 1/4 cup, add onions, add potatoes, salt and pepper and saute for about 20 minutes until potatoes are soft and onions are clear. I put a splatter protector over the skillet and keep the heat on low so that that the potatoes and onions cook slowly and get browned. Make sure the potatoes and onions do not stick to the pan by moving the batch around with a wooden spoon or spatula.

Take the cooked potatoes and onions and let sit in bowl until cool. Beat the 10 eggs lightly by hand and add the eggs into the potato and onion mixture.  Heat up an 8″ skillet, or smaller if you like a thicker omelet, adding enough olive oil to cover the sides and bottom of skillet. Add the egg and potato mixture. Heat should be medium low as you do not want the omelet to cook quickly.  Let the omelet cook and help round the omelet by using the spatula to go around the omelet and and under the omelet to make sure it does not stick. When the omelet inside looks reasonably cooked, turn the omelet over and cook the other side. You can use a toothpick to check when omelet is done. You want a dry toothpick. Let stand to cool a bit before serving.




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