Classic spanish omelet PDF Print E-mail

Classic Spanish Omelet

2 medium-size raw potatoes, peeled and diced
1/3 cup olive oil
4 eggs, beaten
Salt and pepper

Cook potatoes in oil, turning often until tender but not brown. Remove from the oil, then drain on absorbent paper; cool to room temperature. Drain any surplus oil from skillet, leaving just a film. Reheat skillet.

Combine beaten eggs, salt, pepper and potatoes. Pour into the hot skillet, lifting the edges frequently until the omelet is browned on the bottom. Turn and brown the other side.

Serves 4.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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