Spanish Potato Omelet

Food Network
21Ingredients
510Calories
2Hours

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 3 onions (small, sliced)
  • 5 yukon gold potatoes (small, 1 1/2 pounds, peeled, cut into 1/8-inch-thick rounds)
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper (freshly)
  • 5 large eggs (at room temperature)
  • 6 cloves garlic (chopped)
  • 6 pimiento-stuffed olives (large, thinly sliced or coarsely chopped)
  • 1 tablespoon Italian parsley (chopped fresh, plus sprigs for garnish)
  • 1 tablespoon chopped fresh thyme (plus sprigs for garnish)
  • 3/4 cup crumbled feta (or coarsely chopped, about 3 ounces)
  • sauce (Quick and Easy Romesco, recipe follows)
  • 16 ounces roasted red bell peppers (bottle, drained, juices reserved)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup tomato paste
  • 1/4 cup almonds (Marcona, or hazelnuts, toasted)
  • 2 tablespoons sherry wine vinegar
  • 2 cloves garlic (peeled, chopped)
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper (freshly)
Read Directions

NutritionView more

510Calories
Sodium102%DV2440mg
Fat51%DV33g
Protein33%DV17g
Carbs13%DV39g
Fiber36%DV9g

PER SERVING *

Calories510Calories from Fat300
% DAILY VALUE*
Total Fat33g51%
Saturated Fat8g40%
Trans Fat
Cholesterol195mg65%
Sodium2440mg102%
Potassium1250mg36%
Protein17g33%
Calories from Fat300
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber9g36%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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