Ingredients
- 1 pound Yukon gold potatoes, half peeled, half skin-on, small diced
- Salt
- 2 tablespoons unsalted butter, plus more as needed
- 2 tablespoons canola oil
- Freshly cracked black pepper
- 1 teaspoon smoked paprika
- 12 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh flat-leaf parsley, plus some sprigs for garnish
- 1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish
- 4 piquillo peppers, drained, patted dry and sliced
- 1 cup coarsely grated Manchego cheese
- 4 ounces soft goat cheese, optional
Directions
Bring a small pot of water to a boil, over medium heat and add the potatoes. Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes. Drain well and put the potatoes onto a baking sheet lined with paper towels.
Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle. Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown. Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet.
Melt some additional butter to a 6-inch nonstick saute pan over medium heat. Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves. Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork. Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes. Roll the finished omelet onto a serving platter and garnish it with some parsley and thyme sprigs.
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By lynnvlawrence_4...
Taylors, SC
on April 17, 2011
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LOVE IT! This was such a great recipe. DELICIOUS! I have made it exactly as written, but today I decided I wanted one of these omelets, but found that I had no potatoes! Believe it or not, I substituted a can of Butterbeans for the potatoes. The textures are fairly similar, as is the flavor. A benefit to using the butterbeans out of the can is that I didn't have to boil them - made it a much quicker recipe. I sauteed them with smoked paprika, salt, and pepper as directed in the recipe. Try it - you'll be amazed!
By tmeadows_9568318
Sonora, CA
on April 01, 2011
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I would give it a 5 star except for the goat cheese recommendation. I have made this twice and both times, although I have loved it, I think that the goat cheese isn't necessary. In fact the goat cheese overpowers the other flavors - even using very little. My recommendation is leave it out or use hardly any. And I really love goat cheese. I did not have the Manchego cheese, did a little research, and came up with a substitute that my husband loved: finely shredded Parmesean and Hard Sharp Cheddar combined. I also substituted the piquillo peppers for roasted red peppers (drained and patted dry. My husband raved about that as well. So overall, I love this recipe and look forward to the day I can make it without having to substitue the ingredients.
By Chula Vista Mike
on January 31, 2011
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Wonderful Recipe! I toasted red bell-peppers because I could not find piquillo. My wife complained about the cost of the Manchego cheese and Yukon Gold potatoes, but the extra cost was worth it!! Initially I did not think that this omelet would work---I'm all about the meat, or at least mushrooms on my omelets; but my family said that this recipe was the best omelet ever. I agree and can't wait to make this recipe again.
Read all 6 reviews