Spanish Potato Omelet

Washington State Potato Commission

In Spain, they make their version of an omelet in advance and eat it at room temperature. Do as they do, or enjoy it hot, right out of the oven.

Makes 4 servings

INGREDIENTS:

• 2 lbs. Washington Russet potatoes
• 1 large onion, thinly sliced (about 1 1/2 cups)
• 1 red bell pepper, seeded and thinly sliced
• 2 tablespoons extra virgin olive oil, divided
• ½ teaspoon salt, divided
• ¼ teaspoon black pepper, divided
• 3 eggs
• 1 egg white

DIRECTIONS

1. Preheat oven to 375°.  Coat a large rimmed baking sheet with cooking spray.
2. Scrub potatoes with vegetable brush under cold running water.  Peel. Cut into thin slices.  In large bowl toss slices with onion, bell pepper, 1 tablespoon of the oil, ¼ teaspoon salt and 1/8 teaspoon pepper.  Spread potato mixture on prepared baking sheet and roast 30 minutes.  Toss with spatula and bake 30 minutes longer, tossing occasionally, until tender.
3. In a large bowl, beat the eggs, egg white and remaining ¼ teaspoon salt and 1/8 teaspoon pepper.  Add the warm potato mixture and toss to mix.  Let stand 15 minutes.
4. In 8-inch nonstick skillet over medium heat, heat remaining 1 tablespoon oil.  Add the potato mixture (the skillet will be very full) and cook, shaking often, until almost set, about 8 minutes.  Gently shake skillet to make sure potato mixture is loose.  Place a plate over the skillet and invert onto plate.  Carefully slide the omelet, cooked side up, back into the skillet. Cook until set, about 3 minutes longer.  Shake skillet to loosen and slide omelet onto clean plate.  Serve hot or let cool 45 minutes.  Cut into 4 wedges to serve.

Nutritional Analysis per serving:  323 calories, 10 g protein, 47 g carbohydrates, 11 g fat, 2 g saturated fat (30% of calories from fat), 140 mg cholesterol, 4 g fiber, 358 mg sodium.