This Spanish comfort food is actually something I grew up eating. What’s funny is that I never knew what it’s called, to this day. That is, until I saw a bunch of recipes online and thought… hmmm, I recognize this. A simple omelet with just potatoes and onions? That’s it! The memories came flooding back and I knew I had to make one, quick!
However, I wanted to add more flavor to it, this time. To give it a tad more depth. And also make the preparation a little simpler. So, I added a few more ingredients to the mix, such as garlic, paprika, cilantro and lemon… for the zing! Gotta have the zing! I guess I could’ve added some diced ham, as well. But then, that may be a little overkill for such a simple dish. Also, instead of mixing everything in a bowl, like it’s traditionally prepped, I cooked the potatoes first, then poured in the eggs over to finish it off. I didn’t think it made that much difference, at all. In texture or in taste, that is.
Try this one sometime, you’ll love the simplicity and familiar flavors. Good for breakfast, snack, appetizer or, even a main course… served with rice, perhaps.
Ingredients (4-6 servings):
1 Large Russet Potato, finely diced
1 Large Yellow Onion, finely diced
6 Large Eggs, beaten, seasoned with S&P
8 tablespoons EVOO
3-4 Garlic Cloves, minced
1/2 tablespoon Paprika
Salt & Pepper
Bunch of Cilantro
In a medium-heated large skillet, cook diced potatoes with 6 tbs. EVOO, stirring frequently to prevent sticking. After about 8-10 minutes, stir in the diced onions, minced garlic and paprika and cook for another 8-10 minutes or until potatoes are soft and onions are translucent.
Add the beaten eggs into the skillet to evenly smother the potato mixture. Cover skillet with a lid and cook for about 6 minutes or so, shaking the pan every now and then.
Now, this next part is a little tricky and you need to be careful. Remove the lid and cover the skillet with a large plate. Turn it over so that the omelet is transferred to the plate. Add the remaining 2 tbs. EVOO in the skillet and slide back the omelet to cook the other side for another 4 minutes. Be careful not to overcook the eggs.
Transfer to a cutting board and slice into 6-8 wedges. Transfer wedges to individual platters. Squeeze a little lemon juice on each wedge and garnish with cilantro and a lemon wedge.