Spanish Potato Omelet (vegetarian, gluten free)
- 4 tbsp extra-virgin olive oil
- 3 small onions, sliced
- 5 small Yukon potatoes, peeled and cut into 1/8th inch rounds
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 5 large eggs, at room temperature
- 6 garlic cloves, chopped
- 4 large pimento stuffed olives, coarsely chopped
- 1 tbsp chopped fresh thyme, plus sprigs for garnish
- 1 tbsp chopped fresh flat-leaf parsley, plus sprigs for garnish
- 1/3 cup crumbled feta
- ¾ cup Romesco Sauce
In a 12-inch nonstick skillet, heat 2 tbsp of the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the potatoes, salt and pepper. Add ¾ cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and let cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet.
In another large bowl, whisk together the eggs, garlic, olives, thyme, parsley, and salt. Fold in the cheese and the cooled potato mixture.
Preheat the broiler.
Add the remaining 2 tbsp oil to the skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heat-proof spatula around the sides of the pan to loosen the omelet. Cover tightly, reduce the heat to medium-low, and cook until the center is almost set, about 5 minutes.
Uncover the skillet and broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let rest for 2 minutes.
Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with thyme and parsley sprigs. Cut into 6 wedges and serve wedge with 2 tbsp of the romesco sauce.
This sauce can also be tossed with cooked pasta or rice or serve alongside meat or chicken. It will keep in the fridge, for three to four days or can be frozen for up to one month.
makes 2 cups
- 1 (15 to 16 ounce) bottle roasted red bell peppers, drained
- 1/3 cup extra virgin olive oil
- ¼ cup tomato paste
- ¼ cup Marcona almonds or toasted hazelnuts
- 2 tbsp sherry wine vinegar
- 2 garlic cloves
- 1 tsp smoked paprika
- ½ tsp kosher salt
- 1/3 tsp freshly ground black pepper
Combine all of the ingredients in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the container occasionally. If the sauce is too thick, blend in 1 tsp water at a time to thin it. Transfer the sauce to a small bowl.
Per serving (2 tbsp)