I do not usually make a traditional Spanish Omelet, but instead make more of a frittata. However, a Spanish omelet is a good base on which to grow and is tasty, probably due in part to the large amount of fat added to it. A traditional Spanish Omelet only contains thinly sliced potatoes and onions, along with eggs. My frittata-like take usually consists of other ingredients thrown in with a quarter of the olive oil. But I did start with a traditional Spanish Omelet with the only addition being rosemary as I grow it inside and think it pairs well with the potatoes and onions. While I prefer to have some more vegetables in my meals, the Spanish Omelet is a good base. Some additions could be spinach, tomatoes, and feta cheese, or sausage and bell pepper. The possibilities are practically endless and it is a good way to clear out produce from your refrigerator. If I am adding additional ingredients I will usually cut the amount of onions and potatoes in half or more.

From what I understand, this is typically served as a side dish, but it works well as a full meal for me. I could also see reducing the amount of potato and adding some shredded chicken or lamb, or black beans to provide some protein. Every recipe I researched had a different approach to the supporting ingredients, viscosity, and order and timings of the cooking. Therefore, I am not sure if there is an "official" standard recipe, or if it is more like different regions or even different families have their own take on the dish. My approach is a combination of multiple recipes along with some of my own contributions. The result is a fairly thick dish with a moderate amount of heat, (although you may adjust the heat to your liking), and an earthy spice mixture. I avoided some of the more involved spice preparations along with some of the spices or other ingredients that may not be as common in an American household.

To make Gyros I pair thin slices of this meat with pita bread, lettuce, tomato, onions, feta cheese, and Tzatziki sauce, (I am still working on the recipe for the latter). Although it tastes great on its own which is good since I usually run out of pita bread before running out of meat. Note that I use a food processor in this recipe.

Although I first tried this recipe as a larger effort to make Gyros (see Gyro Meat), it works well for sandwiches, or instead of dinner rolls, (see Quick Buns for a fast way to make dinner rolls). The dough can also be frozen after the first rise to make it quicker to use when wanted. I am still looking for tips on how to consistently get a balloon-type "puffing" when cooking these, but if I am not filling them that is not important. Usually with one batch I will have enough fillable pieces to make what I need and I use the others as sides for another meal. Note that this recipe assumes the use of a stand mixer.

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