POTATO, HAM & BLACK BEAN SPANISH OMELET

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Potato, Ham & Black Bean Spanish Omelet image

A flavor-packed version of the Spanish omelet that can be served for breakfast, brunch, lunch, dinner or as an appetizer. It's an easy, one pan dish that can be as simple or elaborate as you want. Any veggie or meat can be used but this particular combination was created for RSC # 15. Thanks to SusieD for noting the additional oil needed. I've updated the recipe to allow for that. :)

Provided by Tinkerbell

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil (more as needed)
3 cups raw potatoes, peeled and thinly sliced
1/2 cup onion, finely diced
1/2 cup bell pepper, finely diced (red or green)
2 garlic cloves, roasted
salt and pepper
8 eggs
1/4 teaspoon smoked paprika
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1 cup ham, finely diced
1 (15 ounce) can black beans, drained & rinsed
sour cream (optional for serving)
salsa (optional for serving)

Steps:

  • Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
  • Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
  • When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
  • Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
  • When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
  • When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
  • When egg is cooked, serve each wedge with dollops of sour cream and salsa.

Chanda Ghising
gchanda95@yahoo.com

This recipe looks delicious! I can't wait to try it.


Tetelo Makhenzie
makhenzie.tetelo8@yahoo.com

I don't have any black beans. Can I substitute another type of bean?


Zendaya Pavilla
pavillaz@yahoo.com

This recipe is way too complicated. There are too many ingredients and steps involved.


Bernie Ure
bernie-ure@yahoo.com

This recipe was a disaster! The eggs were overcooked and the filling was dry. I would not recommend this recipe.


Numan Khan
kn60@yahoo.com

I had trouble flipping the omelet without breaking it. I think I need more practice!


Kika Keshi
k-k@aol.com

This recipe was a little bland for my taste. I would have liked more seasoning, but that's just my personal preference.


Jadoon Hazara
hazara99@hotmail.co.uk

I'm not a fan of black beans, but I still enjoyed this recipe. The other ingredients were so flavorful that the black beans were barely noticeable.


Brandon Jennison
jennison76@gmail.com

This omelet was a great way to use up leftover potatoes and ham. It was quick and easy to make, and the results were delicious.


Sofia Dai
s-d@gmail.com

I made this recipe for a brunch party and it was a huge success! Everyone loved the unique flavors and the beautiful presentation.


Ocean Boss
boss_o@yahoo.com

This recipe was easy to follow and the results were amazing! The omelet was fluffy and flavorful, and the filling was packed with delicious ingredients.


Mabry Marcos
mabry.m@gmail.com

I'm not usually a fan of omelets, but this one changed my mind. The combination of ingredients was unique and delicious, and the eggs were cooked perfectly.


Malik Mushtaq Ahmed
a-m@gmail.com

This recipe was a hit with my family! The flavors of the potato, ham, black beans, and Spanish seasoning blended perfectly. The eggs were cooked to perfection, and the overall texture was fluffy and satisfying.


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