Spanish Omelet

1. 1

   Preheat the oven to 500.

2. 2

   Warm 1/4 cup of the oil in a 12-inch nonstick ovenproof skillet over moderately high heat.

3. 3

   Add the potatoes, cover and cook over low heat until browned on the bottom and tender, about 15 minutes.

4. 4

   Add the onion, season with salt and pepper and cook, stirring, until the onion is softened but not browned, about 3 minutes.

5. 5

   Increase the heat to moderate and drizzle the remaining 1 tablespoon of oil around the edge of the skillet.

6. 6

   In a large bowl, whisk the eggs with a large pinch of salt and a small pinch of pepper.

7. 7

   Pour the eggs into the skillet.

8. 8

   As the eggs cook, use a spatula to draw them into the center, allowing the runny egg to fill the bottom of the skillet.

9. 9

   Continue cooking and drawing the cooked egg into the center until the eggs are almost set, about 4 minutes.

10. 10

    Transfer the skillet to the oven and bake the omelet for 5 minutes, or until just firm and lightly browned on top.

11. 11

    Slide the omelet onto a cutting board and let cool to room temperature.

12. 12

    Sprinkle the parsley over the omelet, cut into 6 wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.