5. Spanish Potato Omelette
What you need:
- Nonstick cooking spray
- A pound of russet potatoes, peeled and cut into ¾-inch pieces
- 2 tbsp of olive oil
- ½ cup of chopped onion
- ¾ tsp of salt
- Dash of pepper
- 12 eggs, beaten lightly
- ½ cup of shredded cheddar
- ½ cup of chopped tomato
To make:
Line a crockpot with a disposable slow cooker liner. Coat liner with some cooking spray. In a skillet, cook the potatoes in oil over medium heat for five minutes, until they are slightly browned. Add in the onion and cook until onion is tender. Move the potatoes to the crockpot. Sprinkle with the salt and pepper.
Pour the eggs over the top of the potatoes, stirring gently to distribute the potatoes evenly. Cook on low for about 2 12 hours or until the eggs are set. Use a knife to loosen up the omelet from the liner and transfer to a plate. Sprinkle the cheese over the top. Cut into wedges and top with some tomato. Serve warm