Description
This pan fried Potato Omelette is a Moroccan spin on the classic Spanish Tortilla, made with eggs, Yukon gold potatoes, & a blend of colorful veggies and spices. It’s loaded with unique flavor & texture & makes an easy one pan breakfast, brunch, dinner, appetizer, or snack, perfect for sharing with friends.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2–3 Yukon gold potatoes, diced
- 1 small yellow onion, diced
- 1 zucchini, diced
- 1/2 cup cherry tomatoes, halved or diced tomatoes
- 1/4 cup parsley, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 6 eggs
Instructions
- Prep the pan & veggies. Heat the olive oil in a skillet over medium heat. Dice & chop the potatoes, onion, zucchini, tomatoes and parsley.
- Fry the potatoes. Add the potatoes to the oil and cook until they begin to turn golden brown all around, about 10 minutes
- Add veggies. Add the onion and continue to cook until they begin to caramelize, turning the heat down to low if needed. At this point, add the zucchini and tomatoes, and continue to cook everything until the zucchini has softened and the potatoes are cooked through.
- Season with spices & herbs. Season everything with half of the parsley and all of the spices. Mix to coat the veggies with the spices and herbs. Distribute the veggies evenly throughout the pan.
- Add the eggs. Beat the eggs in a bowl before pouring over the veggies. Let the eggs cook for a few minutes before covering.
- Cook. Continue to cook on medium low for 10 minutes, until the edges have solidified and can pull away from the side of the pan when moved gently with a spatula.
- Flip & serve. Flip the omelette onto a serving platter, slice and serve. Garnish with remaining parsley. Enjoy!
