Tastemaker Challenge #3: Potatoes in a Time Crunch

I've added a few new features to Musings of a Housewife that I hope will be helpful. Over the weekend I created a Whole Foods Resources page that is a great place to start if you are interested in learning more about the whole foods lifestyle. I also compiled my design tutorials into one convenient location. Both are linked in my nav bar. And there is now a Print Friendly button at the bottom of each post, should you feel like printing recipes or information for future reference. Before printing, you will have the option to delete any photos or content you don't need.

This is it!   The moment you’ve all been waiting for — it’s the 3rd and final Tastemaker Challenge video.

What?  You weren’t on the edge of your seat, waiting for my next video?

Well anyway.

This month we were asked to make a meal using potatoes that takes less than 30 minutes to prepare, and eggs are always quick and nutritious, so I decided to make a Spanish Omelet.  Hat tip to Jordana for the recipe.

PLEASE VOTE!!! Don’t forget to log into YouTube and rank it using the stars under the video.  You can find the video here.

And for those of you who aren’t speed readers (the recipe appears VERY QUICKLY at the end of the video), here’s how you make it.

Spanish Omelet
serves 4

2 medium potatoes, sliced thin and diced
½ medium red pepper, diced
1 shallot, diced
3 or 4 cremini mushrooms, stems removed, diced
6 large eggs
2 Tbsp freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley
olive oil
salt and pepper

Heat 2 Tbsp olive oil over medium heat.  Add potatoes, pepper, shallot, mushrooms, and sprinkle of salt.  Cook until veggies are browned, reduce heat and cook till tender.

Beat eggs, Parmesan, parsley, salt and pepper.  Add eggs to veggies in pan.  Cook till set around edge.  Invert serving platter over skillet, flip omelet onto the platter.  Add a bit more oil, return omelet to pan to cook the other side.  Cut into wedges and serve with a salad for a quick nutritious dinner.