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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! 🙂
Spanish Omelet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 1 lb red potatoes thinly sliced
- 1 medium onion peeled and thinly sliced
- 1/4 cup ghee or butter
- 6 eggs from pastured hens
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- pepper to taste
Instructions
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In a cast iron skillet (or other oven-safe pan), melt the ghee and fry the potatoes until golden — about 15 minutes.
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Remove the potatoes from the pan with a slotted spoon, and add the onions to the ghee, frying until translucent — about five minutes.
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Preheat oven to 350 F.
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While the onions are frying, whisk the eggs with with thyme, salt, and pepper.
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Add the egg mixture to the onion and potato mixture and cook for five minutes.
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Stick the pan in the preheated oven for about 5 more minutes, or until eggs set.
Recipe Notes
Adapted from Nourishing Traditions
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