Spanish Baked Omelet

Spanish Baked Omelet


2 tablespoons olive oil

2 baby Yukon Gold potatoes, peeled and sliced 1/4-inch thick

1 medium shallot, minced

Kosher salt and black pepper

2 cloves garlic, minced

9 large eggs

3 tablespoons whole milk

1/3 cup chopped fresh herbs, like dill, basil, and chives, plus more to garnish

1/4 teaspoon kosher salt

4 ounces (1/2 cup) goat cheese, feta or parmesan


Preheat the oven to 400 degrees.

Heat the oil in a 10- to 12-inch oven-proof skillet over medium heat. Add the potatoes and shallot, along with a pinch of salt and pepper, and cook until golden-brown, 6 to 7 minutes. Fold in the garlic and cook for an additional 1 minute. Arrange cooked potatoes so they're evenly distributed in a thin layer.

In a large bowl, whisk together the eggs, milk, chopped herbs, and salt. Pour the egg mixture into the skillet to join the potatoes and scatter the top with goat cheese. Place in the oven and bake until set and golden on top, about 12 to 14 minutes.

Slice and serve straight from the pan or slide onto a serving plate, garnish, and slice into wedges.

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