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Spanish Omelet

Spanish Omelet

Ingredients: Serve 4

  • 6 Eggs free range
  • 1/2 Onion (medium size)
  • 1/2 lb Button Mushrooms
  • 3 Roma Tomatoes Organic
  • 5 small Organic Potatoes
  • Cilantro and Chive to taste (fresh)
  • 1 teaspoon of Garlic Granules
  • 1/3 cup of Premium Organic Olive Oil
  • Cayenne Pepper and / or Black Pepper to taste
  • 1/4 cup of 3-Cheese Blend grated
  • 1/4 cup of Organic Half & Half
  • Sea Salt
  • Option: 1/ 4 cup chopped mixed Olives, 1 small Anaheim Pepper

How to do it:
The day before: 

  • Brush the Potatoes, do not peel them and cut them in 1" pieces
  • Put Sea Salt, Garlic Granules  and water in a large sauce pan, add the Potatoes
  • Boil for 12 minutes, then remove the Potatoes.  When cold, put them in a container in the fridge overnight

The day you cook the Spanish Omelet:

Red, yellow or white Onion
Mince the Onion
Slice the Mushrooms
Dice the Tomatoes
6 Eggs in a bowl
Add the Half & Half
Add Cilantro, Basil, Salt, Pepper to taste 
Beat the Eggs and Spices into an homogeneous mixture

Put Olive Oil in a 6" cast-iron skillet and
dust the Potatoes with Black Pepper 
Heat the Potatoes in the 6" Skillet for 5 minutes at medium heat
Pour the Olive Oil in a 8" Cast-iron Skillet
Medium-high heat, then add the Onion...
... until the Onion are tender and translucent
(optional Olive and Anaheim Pepper)
Then, add the Mushrooms
Cook 5 minutes at medium-high
Add the Tomatoes and mix well
Pour over the Egg mixture
Heat at medium-high for 3-5 minutes
until the egg mixture starts to solidify at the edge.
Add on top the Potatoes
Sprinkle with the Grated Cheese
Cover and let cook for 5 minutes still at medium-high
Serve hot
One portion of Spanish Omelet on a plate

If you plan to eat only half of the Omelet,
after serving, let what is left of the omelet cook in the skillet on medium for an other 5 minutes.
When cool, put the omelet in a container and in the fridge
to eat it later cold or warm.