Spanish Olive Oil Omelet
Spanish omelets are served in bars in Northern Spain. The roasted garlic adds a garlicky sweetness to this version.
By Chef Laura Bonicelli
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 20 min
Servings
6 servings
Ingredients
- 2 1/2 poundsyellow potatoes
- 1 teaspoonKosher salt
- 1/4 cupolive oil
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- 6 large eggs
- 1/3 cupmilk
- 1 bulb roasted garlic -- pressed out of skin
- Kosher salt and pepper -- to taste
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- 1/4 cupolive oil
- =====sambal mayo=====
- 1 cuphomemade mayo
- 1 tablespoonsambal
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 425º F.
- 2
Slice potatoes thinly and toss with salt.
- 3
Place a sheet pan in the oven for , remove and add olive oil. Quickly and carefully place potatoes on the pan in a single layer. Return the pan to the oven. Bake the potatoes for 10 to . Flip the potatoes carefully when they begin to brown. Bake the potatoes for another until browned and cooked through. Remove the potatoes from the pan to paper towels to drain and cool. Reduce the oven to 350 degrees.
- 4
Beat eggs till combined. Stir in milk and roasted garlic, breaking up the garlic pieces. Be sure it is thoroughly combined—season with Kosher salt and pepper. Carefully add in the potatoes.
- 5
Heat a heavy-bottomed skillet over medium heat with 1/4 cup of olive oil. Pour in the potato mixture and level. Cook until sides are bubbling and the bottom is set. Finish cooking in the oven. The omelet will puff up and get quite brown, about .
- 6
While the omelet is cooking, mix the mayo and sambal in a bowl.
- 7
Remove to cool for . Loosen the omelet with a spatula and flip out of the pan. Serve with the sambal mayo.
Chef's Notes
Copyright: "Chef Laura Bonicelli