Potato and Spanish Olive Omelet (Photo: Margarita Persico)

Potato and Spanish Olive Omelet

Recipe by Margarita Persico

Serves: 2
Ingredients

• 1 red potato, peeled and diced
• 1/4 cup yellow onions, diced
• 3 large Spanish olives stuffed with red peppers, sliced
• 1-tablespoon sofrito or basil pesto or fresh herbs of choice
• 2 eggs
• 1 teaspoon Tamari (gluten free)

Instructions

1. Wash, peel and dice potatoes
2. Peel and mince the onions to yield 1/4 cup
3. In a skillet of choice, add—with care not to get burn—the olive oil and sauté the potatoes until cooked. A few minutes before it is totally cooked add the 1/4-cup of onions.
4. Wash the eggs
5. In a bowl, add the 2 eggs. If cooking for more than 2 people, add one egg per person and adjust the recipe ingredients above.
6. In the bowl, add 1 teaspoon of tamari and the herbs (or sofrito or basil). You may also add the olives at this stage.
7. Mix well the eggs with the ingredients
8. In another oiled skillet or the same you made the potatoes, pour the omelet mixture. Add on top the potatoes and the Spanish olives.
9. Cook omelet for a few minutes. Flip over or if you have an oven with a broiler, place in the oven and broil for 2 or 3 minutes or until done.

Some music I enjoy listening to while I cook:

Norah Jones

Linda Ronstadt