Wednesday, January 30, 2013

Spanish Omelet, one successful iteration

This time when I made Spanish omelet it was very popular on the home-front.

Scrub up to three small to medium red potatoes and cut out any eyes.  Dice them and put them in a bowl with 2 tablespoons water in the microwave to cook for 4-5 minutes, or until you can smell the potatoes.

While the potatoes are cooking, peel and dice an onion...can be any kind though I used a yellow onion this time.

In a large skillet place 2 tablespoons canola oil and turn on the heat to medium high.

Remove potatoes from microwave and drain off any remaining water and carefully pour the semi-cooked, diced potatoes into the hot skillet.  Sprinkle the onions over the top then cover for about 2-3 minutes or until the bottoms of the potatoes begin to brown.  Carefully stir them (you don't really want to make mashed potato!) and put one cup of frozen peas on top.  Put cover back on and give the pan 1-2 more minutes...potatoes should now be softened and browned and the onions and peas nearly cooked.

Scramble 5-6 eggs together and pour over top, tilting pan this way and that to get the eggs spread out over whole top of vegetable mixture.  Cover for a minute or two until the egg is cooked.  Sprinkle with ground black pepper and shredded cheese.

Very big seller here.  Unlike so many things I make!

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