Herbed Spanish Omelet

Ingredients

  • 1 lb. potatoes, peeled and diced or shredded

  • 2 Tbsp. extra-virgin olive oil *

  • 1/2 cup diced red onion

  • 2 cloves garlic, minced

  • 4 large whole eggs, lightly beaten

  • 2 egg whites, lightly beaten

  • 2 Tbsp. finely chopped fresh parsley

  • 2 Tbsp. finely chopped fresh basil

  • Salt, to taste *

    * Ingredients not provided in Kit

Directions

  • In large pan, add potatoes. Cover with water. Bring to a boil and cook uncovered for 3 minutes. Remove from heat. Cover and let stand for about 10 minutes or until potatoes are tender, not mushy. Drain well.

  • In deep 10-inch non-stick skillet, heat oil over medium heat. Add onion and garlic. Cook for about 8 minutes, stirring occasionally. Add potatoes and cook an additional 5 minutes.

  • Combine whole eggs and egg whites. Stir in parsley and basil. Season with salt if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook uncovered for about 10 minutes or until bottom of omelet is golden.

  • If desired, brown top under toaster oven. Serve immediately.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item