Friday, November 14, 2008

Spinach Potato Spanish-style Omelet

I say Spanish-style because I don't think I've *quite* mastered the art of the Spanish Omelet, but I will say that the flavor in this didn't suffer for the lack of true form. I ate half of this while it was still hot for dinner last night, and the second half this morning straight from the fridge, and I actually think I preferred it cold! The flavors seem to have mingled overnight and become more intense, which made for a delicious breakfast this morning!

Spinach Potato Spanish-Style Omelet

2 tbsp. olive oil, divided
2 small potatoes, peeled and cut into thin slices
1/2 medium onion, chopped coarsely into slivers
1 1/2 cups fresh spinach, chopped
3 eggs
1/4 cup rice milk (or your favorite milk substitute)
1 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper

Peel the potatoes and cut them into coarse thin slices. Chop the onions. Place the onions and potatoes in a small pan with 1 tbsp. olive oil over medium heat, cover, and cook for about 6 - 10 min. until the potatoes are soft. Meanwhile, take the fresh spinach, chop it coarsely, and wilt it in a pan for just 1 - 2 minutes so that it is still bright green. (I used spray oil to coat the pan for this so I wouldn't have to add more olive oil calories to this.) In a mixing bowl, place the 3 eggs and milk, and whip until well-blended. When the potato/onion mixture and spinach are ready, pour them into the bowl with the eggs and mix together.

In the frying pan (you want one that's at least a little deep), heat the remaining olive oil and pour the egg mixture in and put over medium-low heat. Heat slowly until the bottom is well-set, then take a large plate and invert the omelet onto it, then slide it back into the pan and finish cooking until the entire thing is cooked through and both sides are well set. Serve hot, warm, or cold! This would be delicious with a garlic sauce over it, such as a garlic mayonnaise.

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