COOPERATIVE KITCHEN

Herbed Spanish Omelet

Jump to Recipe | See more: Breakfast, Featured

Courtesy of Recipe courtesy of Family Features/Culinary.net

Ingredients

1 lb. potatoes, peeled and diced or shredded
2 tablespoons extra-virgin olive oil ½ cup diced red onion
2 cloves garlic, minced
4 large whole eggs, lightly beaten
2 egg whites, lightly beaten
2 tablespoons fresh parsley, ﬁnely chopped
2 tablespoons fresh basil, ﬁnely chopped
2 tablespoons fresh chives, ﬁnely chopped
salt, to taste (optional)
fresh herb sprigs, for garnish (optional)

Directions

Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well. In deep 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook
5 minutes. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden. If desired, brown top
in a toaster oven. Garnish with fresh herb sprigs, if desired.

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