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Spanish Omelette

Prep 20 Mins

Cook 25 Mins

Serves 4-6

If Mama learned anything from her young days exploring the world, it was this savory and scrumptious breakfast dish. But Spain didn’t have Mama’s secret ingredient that made it her own — Mama Francesca Parmesan, Basil & Oregano. A pinch of that made every dish special!

Savory eggs, Mama Francesca Parmesan, Basil & Oregano and potatoes are simply combined for a delicious option for brunch!

Suggestion: Serve with a simple salad of arugula and lemony vinaigrette.

Ingredients

¼ cup Mama Francesca Parmesan, Basil & Oregano
2 Tbsp. Vegetable Oil
1 cup Potatoes, diced
½ tsp. Black Pepper
6 Eggs
½ cup Mozzarella Cheese, shredded
¼ cup Sour Cream
2 Tbsp. Olive Oil

Directions

  1. Heat oven to 350 degrees Fahrenheit.
  2. Heat pan on stovetop with 2 Tbsp. vegetable oil to medium, add potatoes and cook for 5 minutes, tossing to brown all sides.
  3. In separate bowl, mix the rest of ingredients except olive oil until well combined.
  4. Fold potatoes into egg mixture.
  5. Rub a medium-sized skillet with the olive oil and pour in egg and potato mixture.
  6. Place in oven and bake for 20–25 minutes until the top is golden brown. Enjoy!

 

Spanish Omelette