• 0
  • 0


  • A minimum order of $45 is needed for delivery.


About the Dish

  • Onion


  • Garlic


  • Spice Blend

    Spice Blend

  • Tomato Paste

    Tomato Paste

  • PeachDish Salt

    PeachDish Salt

  • Farm Eggs

    Farm Eggs

  • Potatoes


  • Spinach


  • Sliced Almonds

    Sliced Almonds


• Heat broiler. MISE EN PLACE • Peel potato, and cut into 1/2-inch dice. Measure 1 1/4 cups (save any extra for another use). Cover with cold water. • Peel and mince onion. • Peel and mince garlic. • Crack eggs into a bowl, and whisk together well.
• In a small saucepan over medium-high heat, warm 2 teaspoons olive oil. Add half of onion. Sauté 2 minutes. • Add half of garlic. Sauté just until fragrant, about 20 seconds.
• Stir in Spanish brava spice blend. Sauté 30 seconds. • Add tomato paste and 1/4 teaspoon PeachDish Salt. Cook, stirring, 30 seconds.
• Pour in 3/4 cup hot water, stirring until paste is dissolved. Reduce heat, and cook until sauce has thickened slightly, about 3 minutes. • Remove from heat. Cover to keep warm.
• Drain potatoes. • In an oven-safe, nonstick skillet over medium-high heat, warm 2 teaspoons olive oil. Add potatoes, stirring constantly until they begin to soften, about 4 minutes.
Add remaining onion and 1/4 teaspoon PeachDish Salt. Reduce heat to medium-low, and cook, stirring, until potatoes are soft, 2 minutes.
• Pour egg over potatoes. Stir 45 seconds. With the spatula, push egg from the edge of the pan to form a rim around the omelet. • Cook until eggs are set on the bottom, sides and halfway on the top, about 3 minutes.
• Transfer to broiler, and cook until top is set, about 1 minute. • Run spatula around edge to make sure omelet is separated from the pan. • Place a large plate over the pan, and swiftly turn it over to flip the omelet onto the plate.
Return skillet to medium-high heat. Add remaining 2 teaspoons olive oil, remaining garlic and spinach. Sauté until wilted and tender, 1-2 minutes. Taste and adjust seasoning as desired.
Divide omelet between 2 plates. Top with brava sauce. Divide spinach between the plates, and top with almonds. Enjoy!