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Sierra Sunset Spanish Omelette

Name: Sierra Sunset Spanish Omelette
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tbsp olive oil; 6 large eggs; 1/2 tsp salt; 1 medium red pepper, thinly sliced; 1 large onion, finely chopped; 6 tbsp parsley, finely chopped; 1/2 tsp black pepper; 3 medium potatoes, peeled and thinly sliced

The Sierra Sunset Spanish Omelette transforms the classic dish with a delightful twist. Made with eggs, onions, potatoes, a kick of red pepper, and an aromatic touch of parsley, this omelette is a feast for the eyes and the palate. It's versatile, scrumptious and impressively easy with an oven-baked...

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45 min

TOTAL TIME

352

CALORIES

$1.28

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Ingredients

8 INGREDIENTS

4 SERVINGS

peeled and thinly sliced

Directions

11 STEPS

10 min

PREP TIME

35 min

COOK TIME

45 min

TOTAL TIME

Preheat the oven to 350 degrees F.

Rinse and drain the thinly sliced potatoes.

Heat the olive oil in a medium to large non-stick, oven-safe skillet on medium-high heat.

Add the sliced potatoes, chopped onions, and sliced red pepper to the skillet, season well with salt and pepper.

Sautee these for 1-2 minutes, then turn the heat down, toss occasionally, then cover, and let them cook slowly (on low heat) for 15 minutes until the potatoes are nice and soft, stirring occasionally.

In a separate bowl, whisk the eggs and season them with some salt and black pepper.

Pour the whisked eggs over the sautéed vegetables in the skillet, sprinkle the finely chopped parsley, and mix gently so the egg mixes with the vegetables and spreads evenly around the pan.

Allow the omelette to cook on low heat without stirring for about 5 minutes until the edges start to set.

Place the skillet in the preheated oven and bake for about 20 minutes, or until the omelette is fully set in the middle.

Remove from the oven and let it cool for 5 minutes before cutting into slices.

Serve warm, as is or with a side of salad or crusty bread.