Omelet Espanola Squares
Elevate your breakfast game with these irresistible Omelet Espanola Squares—a delightful twist on the classic Spanish tortilla, baked to perfection! Packed with tender golden potatoes, sautéed onions, bell peppers, and a touch of smoky paprika, this flavorful dish combines creamy eggs and optional gooey cheddar or Manchego cheese for a satisfying bite. With its easy oven-baked preparation, this recipe is perfect for a crowd-pleasing brunch or a delicious make-ahead snack. Serve these fluffy, savory squares warm or at room temperature, garnished with fresh parsley for a burst of color and freshness. Whether you're hosting or meal prepping, Omelet Espanola Squares are the ultimate recipe to impress and enjoy! Keywords: Spanish omelet, baked tortilla recipe, brunch recipes, savory egg dishes, easy breakfast recipes.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 pcs large potatoes
- 3 tablespoons olive oil
- 1 pc large onion, diced
- 1 pc bell pepper (red or green), diced
- 2 pcs garlic cloves, minced
- 6 pcs large eggs
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons parsley, finely chopped
- 1 cup cheddar or Manchego cheese, shredded (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or a similar-sized oven-safe dish.
Peel the potatoes and dice them into small, even cubes (around 1/2 inch).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are tender and slightly golden. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, bell pepper, and minced garlic. Cook for 5-7 minutes until the vegetables are softened and fragrant. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika. Stir in the chopped parsley.
Gently fold the cooked potatoes and sautéed vegetables into the egg mixture. If using cheese, fold in half of it now.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheese on top if desired.
Bake in the preheated oven for 20-25 minutes, or until the omelet is set in the center and lightly golden around the edges.
Remove from the oven and allow to cool for 5-10 minutes. Cut into squares and serve warm or at room temperature.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1003 mg | 21% | |
*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.
