Add a touch of sunny Spain to your menu with omelets featuring typical Spanish
Omelets are among the fastest of entrees and can be served for breakfast, brunch,
lunch or dinner. With this, any meal of the day is quick and easy – whether you
use fresh potatoes or convenient frozen ones. To serve family or friends, just multiply
the ingredients by however many servings you need and use 1/2 cup egg mixture per
omelet. Serve a filling feast by rounding out the menu with fresh cooked veggies.
1/2 cup (about 3 ounces) diced peeled potatoes*
1/4 cup (about 1 ounce) chopped sweet red pepper
1/4 cup (about 1 ounce) sliced onion
2 tablespoons (about .5 ounce) sliced pitted green olives
In 10-inch omelet pan or skillet over medium heat, cook potatoes, pepper, onion,
olives and 1/3 cup of the water, covered, until potatoes are soft, about 7 to 8
minutes. Drain, if necessary.
Remove all but 2 tablespoons of vegetable mixture
from pan and set aside. Add oil. Raise heat to medium-high.
In small bowl, beat together eggs and remaining 2 tablespoons water until well
blended. Pour over vegetables in pan. (Mixture should set immediately at edges.)
With an inverted pancake turner, carefully push cooked portions at edges toward
center so uncooked portions can reach hot pan surface, tilting pan and moving cooked
portions as necessary. When top is thickened and no visible liquid egg remains,
add reserved cooked vegetables, cheese and chopped parsley. With pancake turner,
fold omelet in half. Invert onto plate with a quick flip of the wrist or slide from
pan onto plate.
Garnish with pepper strips, if desired.
* For even faster cooking, substitute 2/3 cup (about 2.5 ounces) frozen diced
potatoes for fresh potatoes. Reduce water to 5 tablespoons, divided. In 10-inch
omelet pan or skillet over medium heat, cook frozen diced potatoes with pepper,
onion, olives and 3 tablespoons of the water, covered, until potatoes are soft,
about 3 to 4 minutes. Proceed with recipe.
Makes 1 serving.
Recipe and photograph courtesy of the American Egg Board.