Start the day on a savory note with this Spanish Omelet packed with warm flavors of fall! This protein-packed recipe is full of flavor and easy to master.
4 medium potatoes
1 large sweet potato
1 onion, chopped
6 large eggs
1/2 cup cheddar cheese, grated
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped
Peel and slice the potatoes and sweet potato into thin rounds.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the potatoes and onion. Cook until the vegetables are soft and lightly browned, stirring occasionally. This should take around 10-15 minutes.
In a bowl, whisk the eggs with salt, pepper, and grated cheese.
Once the vegetables are done, transfer them to a plate. Clean the skillet with a paper towel, then return it to the burner over low heat.
Arrange the potato and sweet potato slices in an even layer in the skillet. Pour the egg mixture over the top, and use a spatula to push down any potatoes that float to the top, making sure the mixture is even.
Cook the omelet on low heat for about 10 minutes, or until the bottom is lightly browned. With a spatula, slide and flip the omelet onto a large plate before returning it to the skillet to cook the other side.
Cook the omelet for another 5 to 8 minutes until it has cooked through and is fully set.
Once it's ready, slide the omelet onto a large plate, Sprinkle with freshly chopped parsley if desired.
Serve hot and enjoy!