By: Chef Laura Bonicelli Spanish Olive Oil Omelets are served in bars in Northern Spain. The roasted garlic adds a garlicky sweetness to this version. Buy your ingredients at your favorite Farmers Market!
About the Spanish Olive Oil Omelet
For the Spanish Olive Oil Omelet, of course, the choice of potato is important. Russets are too starchy and break apart too easily, so I settled on yellow potatoes. I like their texture, and their yellow color goes well with the eggs. I don’t peel them, mainly because I like the look of the peel. You can see each potato slice. I always slice the potatoes with a mandoline. It’s faster and remarkably consistent, which is essential, so the potatoes cook evenly. You need to par-cook the potatoes before you put your omelet together. I like to do this in the oven because they don’t break up as much as they would in a skillet. Alternatively, you could microwave the potatoes for 4 minutes on high before you slice them. I do love roasting them, though; it adds dimension to the flavor of the final omelet.
You’ll note there is no cheese in my Spanish Olive Oil Omelet recipe, but there is roasted garlic. By roasting it, the acrid quality of raw garlic cooks out, leaving a rich sweet garlic flavor. One of the best ways to incorporate garlic into the milk and eggs is to use an immersion blender.
I always use a well-seasoned cast-iron pan for the Spanish Olive Oil Omelet. Generally, I flip the omelet out of the pan after cooling for 10 minutes or so. Then I decide which side I like better and serve it with that side up. Alternatively, you could serve the omelet right out of the pan.
In Spain, the omelets are usually appetizers, something you would have with an aperitif. But, the omelet makes a beautiful side, or light main dish as well.
I’ve highlighted a few other dishes that might complete your menu. I hope you love this recipe! If you do, please rate it below.
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Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Spanish Olive Oil Omelet
Equipment
- cast iron skillet
Ingredients
- 2 1/2 pounds yellow potatoes
- 1 teaspoon Kosher salt
- 1/4 cup olive oil
- =====
- 6 large eggs
- 1/3 cup milk
- 1 bulb roasted garlic -- pressed out of skin
- Kosher salt and pepper -- to taste
- =====
- 1/4 cup olive oil
- =====sambal mayo=====
- 1 cup homemade mayo
- 1 tablespoon sambal
Instructions
- Preheat oven to 425º F.
- Slice potatoes thinly and toss with salt.
- Place a sheet pan in the oven for 10 minutes, 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 15 minutes. Flip the potatoes carefully when they begin to brown. Bake the potatoes for another 10 minutes until browned and cooked through. Remove the potatoes from the pan to paper towels to drain and cool. Reduce the oven to 350 degrees.
- 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.
- 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 25 - 30 minutes.
- While the omelet is cooking, mix the mayo and sambal in a bowl.
- Remove to cool for 10 minutes. Loosen the omelet with a spatula and flip out of the pan. Serve with the sambal mayo.
Notes
"Chef Laura Bonicelli
Nutrition
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