Spanish Potato Omelet

Prep and Cook Time: about 35 minutes. Notes: You can make this omelet up to 6 hours ahead; cover and store at room temperature up to 2 hours or chill up to 6 hours (let come to room temperature before serving).

Yield: Makes 6 to 8 servings

Ingredients

• 3  russet potatoes (1 1/2 lb. total)
• 1  medium onion
• 1/4  cup  extra-virgin olive oil
• 6  large eggs
• 1  teaspoon  coarse salt

Preparation

1. Peel potatoes and onion. Quarter each lengthwise, then cut crosswise into 1/4-inch-thick slices.

2. Heat a 10-inch ovenproof nonstick frying pan over high heat and add all but 1 teaspoon olive oil. When oil just starts to smoke, add potatoes and onion. Stir, turning vegetables to coat with oil. Reduce heat to medium-low and gently turn vegetables often until potatoes are tender when pierced, 15 to 20 minutes.

3. Preheat broiler. In a large bowl, beat eggs with salt and stir in potato mixture.

4. Drizzle remaining 1 teaspoon oil over bottom of frying pan (no need to wash) and return to medium-low heat. When pan is hot, add potato-egg mixture, spreading evenly. Cook until bottom is set and golden brown, 4 to 6 minutes.

5. Set pan under broiler about 4 inches from heat and broil, rotating pan as needed to cook evenly, until egg sets and lightly browns, about 3 minutes. Cover pan with a large plate; holding the two together tightly, invert. Lift pan off. Serve omelet warm or at room temperature, cut into wedges.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

184 (54% from fat)

Protein:

6.6g

Fat:

11g (sat 2.2)

Carbohydrate:

16g

Fiber:

1.3g

Sodium:

242mg

Cholesterol:

158mg