Low Sodium Classic Potato Omelette
Get ready to savor a hearty twist on tradition with this Low Sodium Classic Potato Omelette! Perfect for those seeking a flavorful yet heart-healthy meal, this Spanish-inspired dish combines thinly sliced Russet potatoes, caramelized onions, and fluffy eggs with just the right touch of black pepper and garlic powder for a well-rounded taste—no heavy-handed seasoning required. Cooked in olive oil to achieve a golden, crispy exterior, this omelette is finished with a sprinkle of fresh parsley for a vibrant pop of color and earthy elegance. Ideal as a nutritious breakfast, brunch centerpiece, or light dinner, this low sodium recipe is quick to prepare and serves up beautifully warm or at room temperature. A deliciously simple way to elevate your egg game!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 6 pieces Large eggs
- 2 tablespoons Olive oil
- 1 medium Onion
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley
Instructions
Peel the potatoes and slice them thinly, about 1/8-inch thick. Rinse in cold water and pat dry with paper towels.
Peel and finely slice the onion.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the potatoes and onions, stirring occasionally, until the potatoes are tender and the onions are caramelized, about 15 minutes.
While the potatoes are cooking, crack the eggs into a large bowl. Add black pepper and garlic powder. Beat the eggs until they are well mixed and slightly frothy.
Once the potatoes and onions are fully cooked, remove them from the skillet and let them cool for a few minutes.
Add the cooked potatoes and onions to the beaten eggs. Stir gently until everything is well combined.
Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Heat over medium-low heat.
Pour the egg and potato mixture into the skillet, spreading it out evenly. Cook over low heat for about 5-7 minutes, or until the edges begin to set.
Carefully slide a spatula around the edges to ensure it’s not sticking. Place a large plate over the skillet and invert the skillet to flip the omelette onto the plate.
Slide the omelette back into the skillet, uncooked side down, and cook for an additional 5 minutes or until fully set and lightly brown.
Remove from heat, let it cool slightly, then sprinkle with fresh parsley before serving.
Cut into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 13.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 295 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3653 mg | 78% | |
*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.
