Spanish Omelette with a Twist

A classic fluffy omelette enhanced with scallions and mushrooms.

Ingredients

• 4 large eggs

• 2 medium potatoes, peeled and diced

• 1 cup cherry tomatoes, halved

• 1 cup mushrooms, sliced (button or cremini)

• 3 scallions, chopped

• Olive oil

• Salt and pepper, to taste

  
  

INSTRUCtIONS

Begin by heating olive oil in a non-stick skillet over medium heat. Add the diced potatoes and season them with salt and pepper. Stir occasionally, cooking the potatoes until they’re tender and golden brown. Transfer them to a bowl and set aside.

In the same skillet, add a splash more olive oil. Toss in the sliced mushrooms and cook them until they’re softened and lightly browned. Next, add in the halved cherry tomatoes and chopped scallions. Stir and let everything cook together for another 3-4 minutes.

In a separate bowl, whisk the 4 eggs until they’re frothy and light. Carefully fold in the sautéed vegetables and cooked potatoes. Make sure the ingredients are well-dispersed for an even flavor throughout.

Return the skillet to low heat and pour in the egg mixture. Allow it to cook undisturbed for about 5 minutes, or until the edges firm up. Flip the omelette and cook or another 3-4 minutes. Serve with parmesan if you wish to.