Spanish Omelette Scramble

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients while frozen hash browns save prep time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often less expensive.

Slice the large Spanish or yellow onion into thin strands.

Peel and slice 2 lbs of potatoes into 1/4 inch thick slices, then quarter them.

Heat a 12-inch frying pan over medium-high heat and add 1/2 cup of extra virgin olive oil.

Once the oil is shimmering, add the potatoes and onion to the pan.

Season with 2 teaspoons of seasoned salt and 1 teaspoon of pepper, then sauté for 15-20 minutes until the potatoes are golden brown and softened.

Reduce heat to medium-low and add the beaten eggs to the pan.

Optionally, add 1 cup of shredded Manchego cheese on top of the egg mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens