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Wild Salmon Spanish Omelet
Use whatever ingredients you have on hand to create your own Spanish omelet variation! It's a great way to use up leftovers.
Servings 4 people
Ingredients
- 1/2 stick grass-fed butter
- 3 to 4 pounds red potatoes thinly sliced
- 1 onion thinly sliced
- 3 cloves garlic sliced or crushed
- sea salt for sprinkling
- ground black pepper for sprinkling
- garlic powder for sprinkling
- wild salmon leftover cooked or canned wild salmon*
- 12 organic or pastured eggs
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon dried dill or use 3 tablespoons fresh
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Heat the butter over medium heat in a large cast iron skillet.
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Add the potatoes.
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Turning frequently, cook for about 10 minutes.
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Sprinkle with salt, pepper, and garlic powder during the flipping.
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Add the onions and garlic, and continue cooking a few minutes until tender.
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Add salmon chunks, flipping gently to incorporate without breaking them up too much while they warm up.
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Turn off the stove.
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Separately, whisk the eggs with 1/2 teaspoon sea salt, 1/8 teaspoon black pepper, and dill.
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Pour over the mixture in the pan.
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Transfer the pan to the oven for the eggs to cook through and the tortilla set up, about 20 minutes.
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Let sit for 10 minutes, then cut into wedges and serve.
Recipe Notes
This is really delicious with chard and feta on the side -- or add some steamed greens right into the tortilla!
*We love this canned wild salmon.