Dairy-Free Classic Potato Omelette
Discover the timeless comfort of a **Dairy-Free Classic Potato Omelette**, a satisfying fusion of tender potatoes, sweet onions, and fluffy eggs brought together with simple yet flavorful ingredients. Perfect for those seeking a wholesome, dairy-free option, this recipe features golden browned potatoes and a touch of fresh parsley for a vibrant herbal finish. With just six simple ingredients and minimal prep, it’s a quick and nourishing meal that’s ideal for breakfast, lunch, or a light dinner. Whether it’s served warm from the skillet or sliced into wedges for sharing, this easy one-pan wonder offers a delicious twist on the traditional Spanish tortilla, and is sure to please both dairy-free eaters and lovers of classic homemade dishes. Keywords: dairy-free omelette, potato omelette recipe, easy omelette, skillet omelette, hearty breakfast ideas.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 medium Potatoes
- 1 medium Onion
- 6 Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Peel the potatoes and slice them thinly, about 1/8 inch thick. Peel and finely chop the onion.
In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the potato slices and onion, and cook, stirring frequently, until the potatoes are tender and golden brown, about 15 minutes. Adjust the heat as necessary to prevent burning.
While the potatoes and onions are cooking, crack the eggs into a large bowl. Add salt and black pepper, then beat the eggs until well-blended. Stir in the chopped parsley.
Once the potatoes and onions are cooked, remove them from the pan using a slotted spoon and add them to the bowl with beaten eggs. Mix gently to combine.
Wipe the frying pan clean and return it to medium heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan evenly.
Pour the potato and egg mixture into the pan, spreading it out evenly. Let it cook undisturbed for about 5 minutes until the edges are set and the bottom is golden brown.
Using a flat spatula, carefully lift around the edges to check if the omelette is ready to be flipped. Gently shake the pan to ensure the omelette is loose and not sticking.
Place a large plate over the pan. Invert the omelette onto the plate, then slide it back into the pan, uncooked side down.
Cook for another 5 to 7 minutes, until the omelette is set and cooked through.
Transfer the omelette to a serving plate, cut into wedges, and serve hot.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 15.5 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 337 mg | 26% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4054 mg | 86% | |
*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.
