No Skillet Spanish Omelette
Ingredients (serves 9):
- 2 lbs. Yukon Gold potatoes
- 1/2 onion
- 1 tsp. salt
- 2 Tbsp. olive oil
- 1 red bell pepper (optional)
- 6 eggs
*You will need one 2 quarts oven-safe dish, 9" x 9" x 2.5" in size.
*This recipe was developed for the Micom Toaster Oven (ET-ZLC30). Adjustments may be necessary when using other models.
Prepare the vegetables. Peel and cut potatoes into 1/4 inch thick bite-sized slices. Dice the onion.
In a microwave-safe bowl, place potato slices, diced onions, olive oil and salt. Mix to combine.
Loosely cover the bowl with plastic wrap and heat in a microwave for 6 minutes at 1,200 watts.
Cut optional bell pepper into small dices. Carefully remove the bowl from the microwave, uncover the bowl, mix in red bell pepper and loosely cover the bowl again. Heat in a microwave for another 3 minutes or until the potato slices are soft.
When potato slices are soft, crack and beat eggs in a separate large bowl. Add heated vegetables to eggs and combine.
Place the rack on the lower rail of the Toaster Oven. Turn the dial to select BAKE. Set the temperature and time to 375°F for 35 minutes, and press the OK button to begin preheating.
Prepare the oven dish. Lightly grease the oven dish with butter (not included in ingredients), then dust with all-purpose flour (not included in ingredients). Tap to remove excess flour. Pour the mixture into the oven dish.
When preheating completes, place the oven dish into the oven, and press the OK button to start baking. Be careful of the heated rack.
Use a bamboo skewer to test doneness. The omelette is ready if the skewer comes out clean.
When finished, remove the oven dish and allow to rest for about 5 minutes. Cut into 9 pieces.
Top with optional chives. Enjoy!