Spanish Potato Omelet

1. 1

   Heat 1/4 cup of the oil in 8- or 9-inch ovenproof skillet on medium heat.

2. 2

   Add 1/3 of the potatoes; cover with layers of 1/3 each of the onions and garlic.

3. 3

   Sprinkle lightly with salt and pepper.

4. 4

   Repeat layers 2 times.

5. 5

   Cook 5 minutes.

6. 6

   Gently turn potato mixture over; cook an additional 5 minutes.

7. 7

   Remove potato mixture from skillet; place in colander.

8. 8

   Drain.

9. 9

   Wash skillet.

10. 10

    Preheat broiler.

11. 11

    Beat eggs in large bowl.

12. 12

    Add potato mixture; stir gently.

13. 13

    Let stand 10 minutes.

14. 14

    Heat remaining 1 Tbsp.

15. 15

    oil in same skillet on medium heat.

16. 16

    Add egg mixture; tilt skillet to evenly cover bottom of skillet.

17. 17

    Reduce heat to medium-low; cook 2 minutes, gently lifting omelet occasionally to prevent it from sticking to skillet.

18. 18

    Place skillet 4 to 6 inches from heat.

19. 19

    Broil 10 minutes or until center is set and top is lightly browned.

20. 20

    Gently cut around edge to loosen omelet from pan; slide omelet out of pan onto plate.

21. 21

    Cut into bite-sized wedges or squares.

22. 22

    Serve warm with toothpicks.

* Per serving · 4 servings · Values may vary.

No additional tips available.