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Ingredients
- 1 c. Extra-virgin Spanish
- Â Â Extra virgin olive oil
- 4 med Potatoes, peeled,
- Â Â Finely diced or possibly grated
- 1 med Onion, finely minced
- 8 x Large eggs
- 1 tsp Pequin quebrado
- 1 tsp Salt
- 1 x Recipe Ranchero Sauce (see index)
Directions
- Heat 1/4 c. oil to smoking in each of 2 heavy skillets (at least 12-inch diameter). Add in half the potatoes to each pan & cook, stirring often, till well browned & tender but have no blackened edges. Remove from heat; cold 5 min. In each of 2 bowls, beat together 4 Large eggs with half the pequin & salt each. Add in 1 panful of potatoes to each bowl, stir well. Add in 1/4 c. more oil to each skillet, heat till smoking. Add in 1 bowl egg mix to each skillet. Cook, shaking skillet often, till bottom of omelet is slightly golden brown; lift edges often with spatula to check. When almost hard, turn them: place plate the same size as skillet over each; invert omelet onto plate; slide back into skillet, brown side up. Cook, shaking skillet till second side is golden brown, then slide out of pan, cut in quarters & serve. 1 quarter for light course, 2 as main breakfast/brunch.
- SERVE WITH RANCHERO SAUCE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 90 | 33% |
| Total Fat 9.97g | 12% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 730mg | 30% |
| Potassium 841mg | 24% |
| Total Carbs 30.98g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.05g | 2% |
| Protein 15.9g | 25% |
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