Spanish Tapas: Potato Omelet
This hearty and savory omelet is a staple when it comes to Spanish cuisine. We updated the classic potato-onion mixture with fresh herbs and a little cheese to make it even more delish (and almost like a frittata). We baked this in a square 8" x 8" casserole dish (so the slices were thicker), but you could double it and bake it in a 9" x 13" if you have a lot of guests.
To make the Potato Omelet, you'll need:
- 1 potato, cut into 1/2" cubes
- 1/2 yellow onion, sliced thin
- 1/2 cup grated gruyere cheese
- 4 eggs
- 4 large leaves of basil, chiffonade (cut into thin strips)
- 4 tablespoons butter
- salt and pepper
Season the potatoes with a little salt and work in batches, sauteing half the potatoes in 2 tbsp. butter, letting them crisp up and brown a little before turning them. Make sure to brown each side and check to make sure they are fork tender before you start the second batch (add 1 tbsp. butter for the second batch). Once those are down, remove from the pan and set aside. Add the remaining 1 tbsp. of butter and add the sliced onions to the same pan as the potatoes with a little salt. Saute these until they are translucent and tender. Return the browned potatoes to the pan and heat them together for 3 minutes, then remove from the heat and let them cool slightly.
In a large bowl, whisk the eggs until they are well blended and a little frothy. Add a small pinch of salt and pepper, whisk, and then add in the grated cheese and the chiffonade basil. Stir once more so everything is combined and evenly distributed.
Now that the potato-onion mixture is cooked through and the egg-cheese-basil mixture is whipped up, it's time to combine them! Add the semi-cooled potatoes and onions to the egg bowl, stir together and then pour into an oiled or buttered baking dish. Bake in a 325 degree oven for 15 minutes. It may take longer, just keep checking to make sure the egg mixture has set up in the center when you jiggle it or put a knife in the middle (it comes out clean). When done, remove from the oven and let cool for a couple minutes before running a knife around the edges of the pan to loosen the omelet. Cut into squares and serve.