Spanish Potato Omlette

Ingredients

• 1 cup eggsNutrition
• 3/4 tsp kosher salt, dividedNutrition
• 2 tbsps olive oilNutrition
• 6 cups baking potato, thinly slicedNutrition
• 16 oz sweet onion, thinly slicedNutrition

Directions

1. 1Pre-heat oven to 350 °F (175 °C).
2. 2Place the potato and onion in a roasting pan coated with cooking spray.
3. 3Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well.
4. 4Bake at 350 °F for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
5. 5Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes.
6. 6Heat 1 teaspoon oil in an 8" non-stick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.
7. 7Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally.
8. 8Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.

Nutrition per serving

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