Spanish Omelet


  • 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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