Harissa and Manchego Omelets with Harissa-Baked Potato Skins
 
 
Incredibly flavorful harissa and manchego omelets paired with a harissa-baked potato skin salad make for a hearty and refreshing brunch! Serve it up to someone you love this weekend.
Yield: 4 servings
Ingredients
For the omelets
  • 5 tbsp olive oil
  • 1 large onion, thinly sliced
  • 12 large eggs, lightly beaten
  • 7 tbsp whole milk
  • 4.5 tbsp rose harissa
  • 2 tsp nigella seeds
  • ¼ cup cilantro, roughly chopped
  • salt and black pepper
  • 4 oz manchego, coarsely grated
For the harissa-baked potato skins
  • 2.5 lb large russet potatoes
  • 1 tbsp rose harissa
  • 2 tbsp olive oil
  • 1 small ice berg lettuce, cut into 1.25-inch wedges
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp cumin
  • salt, to taste
Instructions
For the omelets
  1. Heat 3 tbsp olive oil in a medium pan over medium heat. Add the onion to the pan and saute for 15 minutes, or until caramelized and golden, stirring occasionally. Pour into a large bowl and allow to cool slightly.
  2. Once cool enough to touch, add the eggs, milk, harissa, nigella seeds, cilantro, ½ tsp kosher salt, and black pepper to taste. Whisk to combine and break up the eggs. Set aside.
  3. In a medium nonstick skillet, heat 2 tsp of oil. Add a quarter of the egg mixture to the pan and swirl so that it covers the whole pan. Once the eggs have browned on the bottom and are starting to set, sprinkle a quarter of the manchego on top of half of the omelet. Fiip the half with no cheese on it over the top of the cheese to form a half moon shape. Allow to cook for another minute or until set. Repeat with the remaining batter to get 4 omelets. Serve immediately.
For the harissa-baked potato skins
  1. Heat oven to 450F.
  2. Place the potatoes on a baking sheet and bake for 50-55 minutes or until they are easily pierced with a fork and are cooked all the way through. Remove from the oven and let cool. Once cool enough to touch, cut the potatoes in half lengthwise and scoop out the flesh so that there is a ¼-inch border left around the potatoes.
  3. Tear the potato skins into 2-inch pieces and place in a large bowl. Toss with the harissa, olive oil, and ¼ tsp kosher salt. Spread on a parchment-lined baking sheet and roast for 12 minutes, flipping halfway through, or until crisp. Remove from the oven to cool slightly.
  4. In a small bowl, whisk together the lemon juice, olive oil, cumin, and salt. Divide the lettuce among serving bowls. Top with the potato skins and drizzle with lemon dressing. Serve immediately.
Notes
Recipes adapted slightly from Ottolenghi Simple
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/harissa-and-manchego-omelets-with-harissa-baked-potato-skins.html