Spanish Omelet

Spanish Omelet
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By all accounts I wouldn't have called this dish an omelet; but whatever you decide to call it, I have no doubt one of the adjectives you'll use is delicious!
One of the things I love about this dish is how versatile it is. It's so easy to adapt it to your personal preferences; it is easy to make for one, or for 10. I fed four adults and a hungry three-year-old, and had enough left over for two the next morning from the following recipe ....
Eggs {I used 6}
meat of choice {I used 6 slices of turkey bacon}
veggies of choice {I used a whole onion, one jalapeno, a hand full of fresh spinach leaves and one tomato}
shredded cheese
potatoes {I used 6}
a cast iron skillet or other oven-save dish
The first thing I did was pre-heat my oven to 350, then wash my potatoes, peel them and chop them into bite size pieces, rinsed them again and put them in some salted water on top of the stove.

Next, I preheated my cast iron skillet while I got my bacon and veggies from the fridge; then cooked the bacon while I chopped the onion and jalapeno.

Once the bacon was done, I removed it from the pan and put the veggies right in, added a touch of salt and let them sauté while I chopped the bacon into small pieces.


When the onion and jalapeno began to get soft, I tossed in a hand-full of spinach leaves and gave it a good stir.

I let the spinach wilt a bit with the onion and jalapeno while I cracked 6 eggs into my mixing bowl.
Once the spinach wilted, I turned my flame off and added the chopped bacon to my pan.

I chopped up one tomato and set it aside
After whipping the eggs, I checked the potatoes, they were done, so I turned the fire off, and using a slotted spoon, I removed them from the pot straight into the cast iron pan with the veggies and bacon, stirring gently to mix everything together. In between turns, I added a little shredded cheese and mixed it in as well.
So, all the veggies and bacon have been gently stirred together, I poured the eggs right on top and again gently stirred to mix the eggs throughly; I added seasoning- salt, pepper, garlic powder
When I was done stirring and mixing I topped the mixture off with more shredded cheese then the chopped tomatoes, and stuck it in the oven for about 35 minutes.

**Depending on how many eggs and potatoes you use, your cooking time will vary; I've made this using 4 eggs and 4 potatoes and it was ready in 25 minutes.**
Once it was done, it went straight from the oven to the table; we like putting it in tortillas topped with Mamma G's Homemade Salsa!


I know this isn't a very nice picture, but "Spanish Omelet" right out of the pan
bon appetit!

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Jenn