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This is an adjusted version of the Spanish omelet. It makes for a hearty meal, so it works well for a brunch when served with toast.
Total Time: 45 minutes in total
Yield: 2 servings
I prefer firm, fleshy potatoes like Yukon Gold, and don't waste the peel that has the flavor and the vitamines, so I just boil them for 2-3 minutes, and slice them really thin.
I also put paper thin slices of onion in there.
The franks or Wieners don't need to be boiled at all. They have been boiled at the factory. Just slice them thin and toss them in.
However, the Knorr Aromat has MSG, or used to, so I avoid that. Seasoned salt with garlic works very well.
Instead of the expensive cooking spray I just put a knife tip of butter into the pan. Tastes a lot better!
That looks wonderful and I am going to make this!
Thanks for the feedback! :-) Personally, I don't eat a frankfurter if it was not cooked a bit, and I don't like the taste of onions in my omelet. :-) Interesting how taste differs from one person to the next, isn't it? Glad you gave your version too, it gives the readers more options. Much appreciated!