POTATO, HAM & BLACK BEAN SPANISH OMELET
A flavor-packed version of the Spanish omelet that can be served for breakfast, brunch, lunch, dinner or as an appetizer. It's an easy, one pan dish that can be as simple or elaborate as you want. Any veggie or meat can be used but this particular combination was created for RSC # 15. Thanks to SusieD for noting the additional oil needed. I've updated the recipe to allow for that. :)
Provided by Tinkerbell
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
- Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
- When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
- Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
- When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
- When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
- When egg is cooked, serve each wedge with dollops of sour cream and salsa.
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Mile Stone
[email protected]This omelet is a great way to use up leftover rice. I also like to add some chopped cilantro and avocado for extra flavor.
Brydrick Johnson
[email protected]I'm a big fan of Spanish cuisine and this omelet is no exception! It's packed with flavor and it's a great way to start the day.
Jackie Johnson
[email protected]This Spanish omelet is one of my favorite breakfast dishes. It's so easy to make and it's always delicious.
Rai Nadeem
[email protected]I'm always looking for new and exciting omelet recipes. This one is definitely a keeper! I love the combination of flavors and textures.
Tomas Juan-Francisco
[email protected]This omelet is perfect for a lazy weekend breakfast. I love that I can just throw everything in a pan and let it cook.
Allecia May
[email protected]I'm a vegetarian, so I substituted the ham for tofu in this recipe. It turned out great! The tofu added a nice protein boost to the omelet.
Ajaya Shrestha
[email protected]This omelet is a great way to sneak some veggies into your kids' diet. My kids love the taste and they don't even realize they're eating healthy.
Tanu Sree
[email protected]I made this omelet for my brunch guests and they all raved about it! It was fluffy and flavorful, and the presentation was beautiful.
Fazal Dayan
[email protected]This is my go-to recipe for a quick and easy breakfast. I love that I can use up whatever vegetables I have on hand.
Farha Zahir
[email protected]I'm not a big fan of omelets, but this one changed my mind! The flavors were amazing and it was so filling. I'll definitely be making this again.
Coral Lyne
[email protected]This omelet is a great way to use up leftover potatoes and ham. I also like to add some chopped red bell pepper and onion for extra flavor.
Shahzeb Ali
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually add a little bit of cheese to the top before I fold it over, and it always comes out perfect.
Elsa Hernandez
[email protected]This omelet was a hit with my family! The combination of potato, ham, and black beans was delicious, and the Spanish seasoning gave it a nice kick. I will definitely be making this again.