Classic Potato Omelette
Turn breakfast or brunch into a show-stopping affair with this Classic Potato Omelette — a timeless recipe that combines simple ingredients for robust flavor and hearty texture. Featuring golden, tender potatoes, delicate onions, and fluffy eggs, this Spanish-inspired dish is cooked to perfection in olive oil for a beautifully rich finish. This recipe strikes a balance between savory comfort food and elegance, making it ideal for casual meals or entertaining guests. With minimal prep and straightforward techniques, you’ll create a golden-brown omelette that’s as satisfying as it is impressive. Perfectly portioned to serve four, this dish pairs wonderfully with a fresh green salad or crusty bread for a complete meal.
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Recipe Information
Ingredients
- 3 medium potatoes
- 6 large eggs
- 1 medium onion
- 100 ml olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and thinly slice the potatoes, ensuring they are of uniform thickness to cook evenly. Set aside.
Peel and finely slice the onion.
In a non-stick or cast-iron skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, and season them with salt and pepper.
Cook the potato and onion mixture gently, stirring occasionally, for about 15 minutes or until the potatoes are soft and tender. Ensure not to brown them — adjust the heat if necessary.
While the potatoes and onions are cooking, crack the eggs into a large bowl and beat them until they are fully combined and slightly frothy.
Once the potatoes and onions are done, remove them from the skillet using a slotted spoon, and let them cool for a few minutes on a plate lined with paper towels to drain excess oil.
Add the drained potato and onion mixture into the beaten eggs and stir gently to combine, ensuring the potatoes are coated with the egg.
Wipe the skillet clean and add back a little of the reserved oil or additional olive oil to coat the pan. Heat over medium heat.
Pour the potato and egg mixture back into the skillet, spreading it out evenly.
Cook the omelette on one side for about 5 minutes or until the sides begin to set and the bottom is golden brown. Gently shake the pan occasionally to ensure it isn't sticking.
Using a large flat lid or plate, carefully flip the omelette: place the plate atop the skillet and invert the pan, then slide the omelette back into the skillet to cook the other side.
Cook the second side for another 5 minutes until fully set and cooked through.
Once cooked, slide the omelette onto a serving dish, let it rest for a few minutes, and cut into wedges to serve.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 15.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 297 mg | 23% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
