Spanish Potato Omelette
A Spanish omelet, often known as a tortilla, usually contains thinly sliced potatoes that are layered and cooked with eggs. This Spanish potato omelette recipe uses red, baby potatoes instead, which are sweeter and more full-flavored than older potatoes. This omelet recipe also includes bacon, which is untraditional, but adds a salty, meatiness to the dish. For more Spanish flair, consider replacing some or all of the bacon with hot or mild chorizo sausage. More people are concerned about how ethically the chickens and eggs they purchase were raised. While factory farms keep chickens in confined conditions, cage free eggs or organic free range are better options. Cage free eggs refer to chickens that aren’t in cages, although they may still be confined to one space. Organic free range eggs are produced by chickens that have the freedom to go outside. Eggs from ethically raised chickens will make this potato omelette recipe even more delicious than it already is.
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1/2 pound (1/2 half a package of bacon)
1/4 cup extra virgin olive oil
1 1/4 lbs red baby potatoes, quartered
1 shallot, halved and sliced very thin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper, to taste
14 large eggs
1/4 cup fresh thyme, de-stemmed
2 Tablespoon green onions, chopped
10 cherry or grape tomatoes, sliced
Preheat oven to 500F.
In a large frying pan, cook bacon until crispy over medium heat. Drain and crumble. Set aside.
In a large cast iron skillet heat 1/4 cup olive oil.
Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
In a large bowl, lightly beat the eggs and season with salt and pepper.
Gently scrape the potato mixture into the large bowl containing the eggs.
Stir in cooked bacon.
Return the empty skillet to the heat and add the remaining olive oil.
Add the egg mixture and spread out.
Cover and cook over low heat until set on the bottom and edge , about 10 minutes.
Transfer skillet to the oven and broil about 8 inches from the heat just until the top is set, about 3 minutes longer.
Turn down heat to 350F and continue to cook on lower shelf until you can cut into the center and eggs are set (not runny).
Remove and let stand for 5 minutes.
Cut into wedges and serve warm or at room temperature.
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Nutrition Facts for: Spanish Potato Omelette From Grandmother's Kitchen
Ingredients: Bacon, olive oil, potatoes, shallot, coarse salt, black pepper, eggs, thyme, green onions, tomatoes.
* The entire recipe has been calculated for 8 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 420, Calories from Fat 246, Total Fat 27.3g 42%, Saturated Fat 7.6g 38%, Cholesterol 357mg 119%, Sodium 911mg 38%, Potassium 968mg 28%, Carbohydrates 20.6g 7%, Dietary Fiber 4.5g 18%, Sugars 6.2g, Protein 24.4g, Vitamin A 36%, Vitamin C 62%, Calcium 10%, Iron 26%
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