This Spanish Omelet recipe is one of my go-to meals for a very easy and relatively quick weeknight supper. It also happens to be B’s favorite dish, so it’s a win-win situation! 🙂
In a cast iron skillet (or other oven-safe pan), melt the ghee and fry the potatoes until golden — about 15 minutes.
Remove the potatoes from the pan with a slotted spoon, and add the onions to the ghee, frying until translucent — about five minutes.
Preheat oven to 350 F.
While the onions are frying, whisk the eggs with with thyme, salt, and pepper.
Add the egg mixture to the onion and potato mixture and cook for five minutes.
Stick the pan in the preheated oven for about 5 more minutes, or until eggs set.
Adapted from Nourishing Traditions