Delicious, nutritious and satisfying, eggs are a go-to food for practically any meal. Last night we made a quick and easy Spanish Omelette, and it turned out awesome! We made one before and I’ve included a pic of that one too. Check out this recipe and learn how to make a mundane weekday dinner feel fancy. Enjoy!
4 medium/large potatoes, peeled and sliced
1-2 tsp olive oil
1/2 yellow onion, chopped
1-2 cloves garlic, diced
1-2 cups cottage cheese
8 medium size eggs
1/2-1 cup favorite grated cheese
Optional: handful (about ten) young garlic from spring garden, diced (separate tops from bottoms)
Optional: sliced tomatoes
1/2 tsp thyme
1/2 tsp savory
1/2 tsp rosemary
salt and pepper to taste
Grease a 10″ pie plate. You can use a cooking spray. We used liquid lecithin. Peel and slice 4 potatoes. Place potatoes in microwave safe bowl and cook for 4-5 minutes until just tender (not fully cooked).
Add olive oil to skillet and set heat to medium/high. Add yellow onion, young garlic bottoms and diced garlic cloves. Sauté. After a couple minutes, add potato. Stir frequently to avoiding sticking. Cook for approximately 10 minutes.
In the meantime, preheat oven to 350 degrees F.
In a mixing bowl, whisk 8 medium eggs. Mix in the cottage cheese until well-incorporated. Add thyme, rosemary, savory, salt and pepper.
Empty contents of skillet (potato, onion and garlic) into pie plate. Pour egg/cottage cheese mixture over pie plate. Make sure potatoes are covered. Sprinkle cut up young garlic tops on top and poke them in. FYI it was the young garlic that absolutely made this omelette.
Sprinkle 1/2-1 cup grated cheese on top. We used colby jack. Sprinkling the cheese on top gives it a golden brown color and a nice chewy skin. You can also mix your favorite cheese into the potato/egg mixture. Garnish with sliced tomatoes.
Cook for 40 minutes.
Stick a knife into the omelette. If the knife comes out clean, then the omelette is done. Let sit 10-15 minutes, then serve.