Recipe by Tinkerbell. Potato, Ham & Black Bean Spanish Omelet. Use the spatula to fold over a third of the egg to cover the mixture in the center, then carefully slide the omelet onto a plate, using the spatula flip it over at the last second to form one fully rolled omelet. Transfer to a plate and leave the omelet open. Preparation. It's an easy, one pan dish that can be as simple or elaborate as you want. Place the salsa on top of the folded omelet and serve with roasted plantains. Cook 1 minute or until cheese melts. Then fold the other half of the omelet over the beans and cheese. Sprinkle over the crumbled feta and finally add the beaten eggs and the remaining parsley, shaking the pan so that the egg coats everything. Slide omelet onto a … When the eggs have all but set, spoon a quarter of the black bean mixture and 2 tablespoons feta down the middle of the omelet. Any veggie or meat can be used but this particular combination was created for RSC # 15. Spoon bean mixture onto half of omelet. Cook 3 minutes; flip omelet. A flavor-packed version of the Spanish omelet that can be served for breakfast, brunch, lunch, dinner or as an appetizer. To assemble your delicious omelet, place the black bean mixture on the first half of the omelet and add the cheese to it. Carefully loosen omelet with a spatula; fold in half. Make sauce: Heat lard in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chiles, stirring, until fragrant, about 30 seconds. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion.