Sometimes a girl just has to have some carbs. Not that I’m particularly afraid of consuming these nutritional bad-boys, but sometimes caution is thrown farther-than-usual into the wind…especially when ‘said girl’ pairs this omelet with a side of toast. Uhh, yes, you should.
So, when feeling like a salad just won’t do, this Spanish-style dish is just what the doctor ordered. ‘Which doctor’, you ask? Good question. Let’s, if only for a moment, stop deconstructing my obviously not-so-well-thought-out preamble with our critical thinking skills, and indulge in some delicious, eggy, potatoes.
Spanish-Style Potato Omelet with Smoked Salmon, Roasted Garlic, and Caramelized Onions
4-5 medium potatoes, unpeeled (but washed carefully) and diced
1 Large (or 2 medium) yellow onion(s), peeled and sliced thinly
4 Tbsp extra virgin olive oil
1 Tbsp butter
6 large eggs
4-5 slices of smoked salmon, chopped
1 head of roasted garlic* (less, if you’re not a huge garlic fan), smooshed into a paste.
3-4 Tbsp fresh parsley and/or cilantro, finely chopped
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
1. Preheat the oven to 450 degrees.
2. Place the diced potatoes on a sheet pan, coat with 2 Tbsp of olive oil, and season with salt and pepper, to taste. Make sure that all of the potatoes are well coated. Roast in the oven for 20-30 minutes, stirring occasionally, until browned and tender.
3. Meanwhile, sauté the onion in 1 Tbsp olive oil, 1 Tbsp butter, salt, and pepper over medium-low heat until brown and caramelized (about 25-30 minutes). Be patient: it’ll be worth it! Remove the onions from the pan and set aside.
4. Beat the eggs in a medium bowl with salt and pepper.
5. Put the pan back on the stove on medium heat. Add the last Tbsp of oil, the roasted garlic paste, and the deliciously-roasted potatoes to the pan, stirring gently. Pour in the eggs and scatter the caramelized onion, the smoked salmon, and the parsley evenly throughout the pan. Add one more sprinkling of salt and pepper, if you so desire. Turn the heat down to medium-low.
6. Cover the pan with a lid, and cook the omelet for about 15 to 20 minutes, or until the eggs are just set. Slide the omelet on a serving plate or dish it up directly from the pan. Alternately, you could carefully slide the omelet onto a plate and then flip it back into the pan, should you wish to cook both sides.
*For a how-to on roasting garlic, see Cheese & Herb Pull-Apart Bread.
Just try to resist this.