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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