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.