Potato, Ham & Black Bean Spanish Omelet

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil (more as needed)
• 3 cups raw potatoes, peeled and thinly sliced
• 1/2 cup onion, finely diced
• 1/2 cup bell pepper, finely diced (red or green)
• 2 garlic cloves, roasted
• salt and pepper
• 8 eggs
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt (or to taste)
• 1 cup ham, finely diced
• 1 (15 ounce) can black beans, drained & rinsed
• sour cream (optional for serving)
• salsa (optional for serving)

Recipe

• 1 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.
• 2 meanwhile, in large mixing bowl whisk eggs and spices together. stir in ham and black beans.
• 3 when potatoes are cooked through, pour everything into the bowl with the egg mixture. stir gently but thoroughly.
• 4 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.).
• 5 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.
• 6 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.
• 7 when egg is cooked, serve each wedge with dollops of sour cream and salsa.