Sunday, December 13, 2009
Spanish Omlet with potatoes and smokies
3/4 cup frozen chopped onion
1/2 package of "cocktail smokies", sliced into thirds
2 large red potatoes, sliced and diced thinly
1.5 yellow squash
dried rosemary to taste (I used about 3/4 tbsp)
8 large eggs
1 cup sharp cheddar
Preheat oven to 400
In skillet on high, head olive oil and onions.
Add the smokies, squash, potatoes, rosemary.
Cover and cook for 10 minutes, stirring occasionally.
Beat eggs in a 2.5 quart oven safe dish.
Add skillet ingredients and mix.
Sprinkle with cheese.
Transfer to oven and bake until puffed and brown around the edges and knife comes out clean, about 15-30 minutes.