Description
A nutritious, satisfying meal, perfect any time of day. This omelet is a variation on the traditional spanish omelet, made special with leeks, potatoes, and farm fresh eggs, with aromatic hints of cumin and rosemary.
Ingredients
Scale
- 1 leek, thinly sliced
- 4 small potatoes, thinly sliced
- 3 eggs
- several rosemary leaves
- pinch of salt
- pinch of cumin
- 2 TBSP (30ml) olive oil
- fresh ground pepper to taste
Instructions
- Thinly slice potatoes and leeks.
- In a small-medium saucepan heat half the olive oil.
- Add leeks and cumin.
- Slowly cook over low heat until soft and caramelized.
- In another pan add half a cup of water with a pinch of salt.
- Add the potatoes to the water and boil until al dente.
- Drain potatoes and transfer into the saucepan.
- Sauté into the leeks with rosemary and fresh ground pepper.
- Add remaining olive oil and cook for another five minutes, until slightly golden.
- Add whisked eggs into the pan, keeping the temperature at low.
- Cover and cook for approximately ten minutes, or until eggs have completely cooked.
- Transfer to a plate.
- Slice and eat at room temperature.
- Prep Time: 5 mins
- Cook Time: 20 mins