Spanish Omelet
Ingredients
| 2 lbs fingerling potatoes | ||
| 1/2 (24 oz) jar roasted red peppers | ||
| 1 (5 oz) can solid white tuna (bacon, sausage or shrimp may be substituted) | ||
| 6 large eggs | ||
| 1/2 (8.5 oz) jar sun dried tomtoes | ||
| 1/2 cup red onions choped | ||
| 2 tbs extra virgin olive oil | ||
| kosher salt and black pepper to taste | ||
| fresh parsley and chopped chives for garnish |
- Add the potatoes to a large pot of water. Bring to a boil and cook until fork tender. About 12-15 minutes.
- Preheat the oven to 425 degrees.
- While potatoes cook, drain the peppers and cut into strips.
- Drain the tuna.
- In a large bowl beat the eggs, then add the peppers, sun dried tomatoes, and onion. Mix to combine.
- Quarter the potatoes lengthwise and fold into the egg mixture. Season with salt and pepper.
- Heat the oil in an oven proof skillet, then stir in the egg mixture.
- Bake for 15 minutes or until the eggs have set.
- Garnish with fresh parsley and chopped chives.
- Note: Bacon, sausage or shrimp may be substituted for the tuna.
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