Potato, Ham & Black Bean Spanish Omelet

Recipe by Tinkerbell
READY IN: 45mins




  • Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
  • Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
  • When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
  • Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
  • When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
  • When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
  • When egg is cooked, serve each wedge with dollops of sour cream and salsa.