Oh, Wednesdays ... the middle of the week is the busiest day for us. Between our work demands and having to shuttle kids from school to after school activities, there is little time for cooking a complete meal. But Spanish omelettes have been sanity savers at our house every other week and I'll tell you why:
1. They have something from each food group
2. I get to use leftover potatoes or pasta and any vegetable I have on hand
3. It tastes great when reheated so it's a great lunch box option for the next day
4. I only need one pan or skillet and 15 minutes to make it
5. My kids love eggs so they eat it quickly and without fuss!
Try this recipe the next time you are in a rush to get dinner on the table. I love to serve it with a side of tomato slices. You'll love how easy and tasty it is!
To get a thicker omelette, use a pan with a smaller diameter.
Feel free to substitute or add other vegetables, like peppers and tomatoes. Also, you can use cooked pasta instead of the potatoes.
Put oil in a skillet and bring to medium-high heat. Add potato slices and cook until slightly brown around the edges, then turn and do the same on the other side.
While the potatoes cook, beat the eggs in a separate medium bowl and add salt and pepper. When potatoes are ready, remove them from the pan and add to the eggs.
Add the spinach and onions to the pan where the potatoes were cooked and heat until onions are cooked. When ready, add this mixture to the bowl with the eggs and the potatoes.
Mix well and add the whole mixture to the heated pan. When the sides are starting to dry, turn the omelette over with a spatula and cook for 5 more minutes.
Serve with a side of your favorite salad or sliced tomatoes. ¡Buen provecho!
See more of Denisse's writing at Ahorros para Mamá.