Manchego Potato Omelet
(As aired on Sept. 13, 2016) Recipe provided by Roth Living
- 2 medium potatoes, peeled and diced small
- 1 whole yellow onion, diced small
- 5-6 large eggs, cracked and whipped gently
- 2 cups of pure olive oil for pan frying
- 4 oz Manchego cheese
Salt and pepper to taste
DIRECTIONS: In a frying pan over medium heat, fry the potatoes until golden. Once golden remove and hold in a plate lined with paper towel to collect the excess oil. In another sauté pan over medium heat, cook the onions with a little olive oil, until tender.
Add the potatoes and and distribute evenly. Pour the eggs into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink.
Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so.
Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Slide the omelet onto a plate to serve. Sprinkle with Manchego cheese and serve sliced French bread on the side.