This dish reigns supreme in Spain where it often serves as a tapa, or as we say on this side of the pond, an appetizer. Top-quality cheese and some freshly snipped herbs make this omelet sparkle with freshness.
Herbed potato omelet has the consistency of a fritta and makes a filling diner entrée. With the right ingredients on hand, this dish goes together quickly. Often, I serve herbed potato omelet for dinner.
Herbed Potato Omelet
Ingredients:5 medium Yukon gold potatoes 1/4 cup butter 1/3 cup onion, thinly sliced 6 eggs 1/3 cup half and half 2 tablespoons fresh sage, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon fresh chives, chopped 1/3 cup grated herb havarti cheese 1/4 cup Queso Manchego Salt and pepper
Scrub and boil potatoes with their jackets on just until tender. Drain and allow to cool completely, overnight in the refrigerator is best.
Thinly slice cold potatoes. Set aside. Over medium heat, melt butter in large frying pan. Add potatoes and cook until beginning to brown. Gently turn over the potatoes to brown evenly then add onions.
Meanwhile, beat eggs and half-and-half until combined. Pour egg mixture over browned potatoes. Add sage, parsley and chives. Top with grated cheeses. Season with salt and pepper. Lift edges of the omelet to let uncooked egg go under the set parts. Flip over and cook briefly on the second side, just until eggs are set. Keep eggs from browning for a more tender omelet. Serve immediately.