Spanish Potato Omlette
Omlette with thinly sliced sweet onions and potato.
1 <span class="measurestring" title="cup (4.86 large eggs)">cup</span> eggs
3/4 tsp kosher salt, divided
2 tbsps olive oil
16 oz sweet onion, thinly sliced
6 cups baking potato, thinly sliced
Pre-heat oven to 350 °F (175 °C).
Place the potato and onion in a roasting pan coated with cooking spray.
Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well.
Bake at 350 °F for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes.
Heat 1 teaspoon oil in an 8" non-stick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.
Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally.
Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.
in 1 serving of Spanish Potato Omlette.
, 57% carbs, 13% protein.
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