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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
Print RecipeIngredients
- 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
- 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.
Notes
Adapted from Nourishing Traditions
Servings: 4
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