Description
This Spanish Spring Omelet is a delightful twist on the traditional Tortilla Espanola, featuring leeks, potatoes, and fresh rosemary for a light and flavorful meal.
Ingredients
Units
Scale
- 1 leek, thinly sliced
- 4 small potatoes, thinly sliced
- 3 eggs
- Several rosemary leaves
- Pinch of salt
- Pinch of cumin
- 2 tablespoons (30ml) olive oil
- Fresh ground pepper to taste
- 1/2 cup water
Instructions
- Thinly slice the potatoes and leeks. Set aside.
- In a small-medium saucepan, heat 1 tablespoon of olive oil over low heat. Add the leeks and a pinch of cumin. Cook slowly, stirring occasionally, until the leeks are soft and caramelized, about 10 minutes.
- In another pan, add the sliced potatoes and 1/2 cup of water. Cook over medium heat until the potatoes are tender and the water has evaporated, about 10 minutes.
- In a bowl, beat the eggs with a pinch of salt and fresh ground pepper. Add the caramelized leeks, cooked potatoes, and rosemary leaves to the eggs. Stir to combine.
- In a non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Pour the egg mixture into the skillet, spreading it evenly. Cook for about 5 minutes, or until the edges start to set.
- Carefully flip the omelet using a plate to assist, and cook the other side for an additional 3-5 minutes, or until the omelet is fully set and golden brown.
- Slide the omelet onto a serving plate, cut into wedges, and serve warm.
Notes
Leeks add a mild sweetness to the omelet, complementing the potatoes’ texture. Use fresh rosemary for the best flavor. This dish is perfect for a light spring meal. Serve with a side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
- Cholesterol: 140