Prep 10 mins
Cook 15 mins
From the Culinary Institute of America. There are a few of these recipes on Zaar, but this one is a little different containing bell peppers and cilantro. UPDATE.. Finally got around to making this, used half egg beaters, and half eggs. Added chopped spinach and ham. I used less oil as well. It was DELISH! Ate the leftovers for lunch cold, and it was even better!
- 1⁄4 cup olive oil, divided use
- 1 1⁄2 cups minced onions
- 3⁄4 cup green bell pepper, small dice
- 2 cups idaho potatoes, medium dice
- 1 1⁄2 teaspoons salt
- 16 large eggs
- 2 tablespoons chopped cilantro
- In a large non stick skillet, heat 2 tbsp of the olive oil. Add onions and bell peppers and cook 3-5 minutes. Add potatoes and mix well. Add salt and cover pan. Cook over low heat until the potatoes are tender, 12-15 minutes. Stir ingredients every 3-4 minutes to prevent sticking. Once potato mixture is cooked, remove from heat and cool for 5 minutes.
- In a large bowl, whisk the eggs with the cilantro. Add vegetable/potato mixture and stir until combined.
- Add remaining oil to pan and heat until smoking. Add egg mixture to pan, lower heat and cook without stirring until eggs begin to set. When the omelet starts to turn golden brown on the bottom, turn the omelet over. Cook until the second side develops the same color. If necessary, divide the oil and egg mixture into 2 pans.
- Serve very hot, warm, or at room temperature.