My Sweet Marie

Spanish Omelette

Posted on: March 14, 2015

Recently while in Mexico, we dined at the Pantenegra Restaurant and we had a Spanish omelet. I wasn’t sure what to expect but was feeling adventurous. We were delighted with the outcome. I half expected an omelet with a red sauce but it was more of an omelet filled with onions and potatoes. Oh so tasty!

So today, I was looking for inspiration and thought, I’m going to try and re-create that omelet and voila, I did it! I think I got pretty close to it. It is dairy-free, gluten-free and would be good for vegetarians as well! Here’s what I did:

Ingredients:

  • 6 eggs
  • 1 can of potatoes, sliced or 1 large potato cooked, peeled and sliced
  • 1/2 large onion sliced
  • salt, pepper
  • 1/4 c. fresh parsley
  • 1-2 tbsp. olive oil for cooking

Directions:

  1. Crack the eggs in a separate bowl and whip well.
  2. In a 9″ non-stick pan, sauté the onions. Remove from pan, set aside.
  3. In the same pan, brown the potatoes but just golden, don’t get them crispy.
  4. Once your potatoes are golden, add the onions back in, layered over the potatoes.
  5. Pour the eggs over top of that. Season with the salt and pepper, add in the parsley.
  6. Swirl the pan to be sure egg gets under the potatoes.
  7. Once the eggs are fairly set, place a dinner plate over the eggs and drop them on the plate.
  8. Now slide them (uncooked side down) back into the pan and cook till the bottom is as browned as the top of the omelet.
  9. We had ours with just a bit of salsa but truly it is delicious just as is!
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