Spanish Omelet w/ Potato, Pepper and Tomato

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Spanish Omelet w/ Potato, Pepper and Tomato

 

1/2 cup extra-virgin olive oil

1 1/2 lb potatoes, peeled and cut into 1/2 inch dice

1 medium-large yellow onion, chopped

1-2 Tsp chopped rosemary

5-8 cloves garlic, chopped

Salt and ground pepper

2 red bell peppers, seeded and diced

4 tomatoes, peeled, seeded, and diced

3-4 Tbsp fresh basil leaves

8 Eggs

 

Heat a large, ovenproof frying pan over medium heat. Add 3 Tbsp of oil,

potatoes, onion, rosemary, and half of the garlic to taste. Stir well,

reduce heat to low, season with salt and pepper, cover and cook, turning

the potatoes once or twice, until just cooked through, about 15 minutes.

 

Transfer potatoes to a bowl and return pan to

medium-high heat. Add 2 Tbsp of oil. When hot, add peppers and saute

until soft, about 7 minutes. Add tomoatoes and cook until they break

down into a thick sauce, 7-10 minutes. Season with salt and pepper, add

the remaining garlic to taste and the basil, and mix well.

 

Transfer to a bowl separate from the potatoes.

In a small bowl, beat 5 of the eggs until blended and add to the

potatoes. Beat remaining 3 eggs and add to the tomato mixture.

 

Preheat the broiler. Wipe frying pan clean, return to medium-high heat,

and add remaining 3 Tbsp olive oil. When hot, pour in the potato mixture

and cook without disturbing for about 2 minutes. Reduce heat to

medium-low and continue to cook, usin a spatula to lift the edges of the

omelet every so often to allow the liquid egg to flow beneath the potato

mixture. When eggs are almost firm, after about 7 minutes, pour in the

tomato mixture and spread it evenly. Reduce heat to very low, cover and

cook, checking to make sure bottom of the omelet is not sticking, until

mixture has set, about 7 more minutes.

 

Uncover and slide pan under the broiler and cook until top is lightly

browned, about 3-4 minutes.

 

Slide omelet onto a serving plate. Serve hot or at room temperature.

 

MAKES 4 SERVINGS...