Monday, November 7, 2011

Spanish omelet

This is a great way to use up fried potatoes.

Or you can fry them from scratch.

2-3 thinly sliced Yukon Gold potatoes (or other potatoes)
2-3 tablespoons olive oil
1/2 onion, chopped
fresh oregano and parsley, chopped
6 eggs

Saute the potatoes in the olive oil over medium heat for about 10 minutes; add the onion, plus salt and pepper to taste, and cook until the potatoes are cooked through, maybe another 15 minutes. Whisk the eggs with the herbs and pour into the pan with the potatoes; reduce heat and cook for 5 minutes. Transfer to a 350-degree oven for 5-10 minutes; let rest for 5 minutes, then serve.

Another carb fest, but hey, it's that time of year.

No comments:

Post a Comment