Spanish potato omelet topped with a white sauce
Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared mayonnaise (you might add a…

CIA FOODIES


Spanish Potato Omelet

Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared mayonnaise (you might add a bit of water or vinegar to thin it a bit), spicy harissa sauce, hot sauce, or even salsa, if it’s what you have on hand.

Ingredients

  • 3 lb Yukon gold or similar potatoes, peeled, and thinly sliced
  • 1 yellow onion, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • Salt, as needed
  • Ground black pepper, as needed
  • 16 eggs

Directions

    1. Preheat the oven to 375°F.
    2. In a large skillet over medium heat, covered with a lid, cook the potatoes and onions gently in 1/4 cup of the olive oil until fork-tender, 5 to 10 minutes. Stir occasionally without breaking the potatoes. Adjust seasoning with salt and pepper as needed. With a slotted spoon, remove the cooked potatoes and onions to a mixing bowl.
    3. In a large bowl, thoroughly beat the eggs and add salt as needed. Gently yet thoroughly combine the eggs with the cooked potato and onion mix without breaking the potato slices.
    4. Return the potato-egg mix to the skillet with the remaining olive oil and cook over moderate heat until the egg begins to solidify along the perimeter of the skillet, 2 to 3 minutes.
    5. Place the pan into the oven and cook gently until omelet is cooked through and slightly browned. If a large enough pan is not available, work in smaller batches.
    6. Slide the omelet out of the skillet and allow to rest for 5 minutes before cutting into wedges.

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