1/4 cup sliced pimiento-stuffed green Spanish olives
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
3/4 cup shredded manchego or white cheddar cheese (about 2 1/2 ounces)
2 tablespoons olive oil
Instructions
Boil russet potato in salted water until just tender when pierced with
sharp knife, about 25 minutes. Drain potato. Cool, peel and dice.
Heat 1 tablespoon olive oil in heavy medium saucepan over
medium-high heat. Add onion and bell pepper and sauté until
onion is golden brown and pepper is tender, about 10 minutes. Mix
in potato, Spanish olives and oregano and cook until mixture is
heated through, stirring occasionally, about 5 minutes. Remove
from heat. Gently mix in cheese. Season to taste with salt and
pepper and cover to keep warm.
Heat remaining 1 tablespoon olive oil in heavy 10-inch nonstick
skillet over medium-high heat. Beat eggs to blend in large bowl.
Season with salt and pepper. Add eggs to skillet. Stir with back of
fork and lift edges, allowing uncooked portion of eggs to flow
under cooked portion. Cook until eggs are just set, 3 minutes.
Spoon filling over half of eggs. Using spatula, fold unfilled portion
of eggs over filling. Transfer to platter.
Originally Submitted
6/10/2013
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