Recipe Background
The sun is shining, the birds are chirping, and this is going to be a great day! Delicious Spanish Sunrise Omelet makes sure that you and your breakfast companions feel as bright and cheery as the sky outside! Yukon Gold potatoes and onions are cooked until tender. Then they get smothered in creamy eggs and turned into a golden breakfast bounty. Spanish Sunrise Omelet gets your taste buds ready to rise and shine!
The sun is shining, the birds are chirping, and this is going to be a great day! Delicious Spanish Sunrise Omelet makes sure that you and your breakfast companions feel as bright and cheery as the sky outside! Yukon Gold potatoes and onions are cooked until tender. Then they get smothered in creamy eggs and turned into a golden breakfast bounty. Spanish Sunrise Omelet gets your taste buds ready to rise and shine!
Ingredients
- 6 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 1 pound Yukon Gold potatoes peeled, halved and sliced into 1/4-inch-thick half-moons
- 1 large onion sliced
- 1 tablespoon chives optional, chopped, for garnish
Directions
- In a large bowl, add the eggs, the salt, and the black pepper and whisk to combine.
- In a 10-12-inch nonstick skillet over medium-high heat, add the olive oil.
- Add the potatoes to the hot olive oil and cook, while stirring frequently, until they are soft and golden-brown, about 4-6 minutes.
- With a slotted spoon, transfer the cooked potatoes to the egg mixture and gently stir to combine. Reserve any liquids in the skillet.
- In the same skillet over medium-high heat, add the onions and cook, while stirring frequently, until golden, about 3-5 minutes.
- With a slotted spoon, transfer the onions from the skillet to the egg mixture and gently stir to combine.
- Reserve 2-3 tablespoons of the liquids in the skillet, draining and discarding the remaining liquids.
- In the same skillet with the stovetop heat reduced to low, add the egg mixture and using a spatula, evenly distribute the potatoes and the onions.
- Cover the skillet and cook until the eggs are completely set, about 3-4 minutes.
- With a spatula, loosen the edges of the omelet.
- Place a large plate over the omelet, and using your hand, carefully hold the plate against the omelet.
- Firmly grip the skillet handle and in one swift motion, flip the omelet over onto the plate.
- With the cooked side of the omelet now facing upwards, slide the omelet off of the plate into the skillet and cook the reverse side until it is completely cooked through, about 3-4 minutes.
- Transfer the omelet from the pan onto a serving plate.
- Garnish with the chives, slice, and serve.
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