Potato and Onion Omelette
Discover the ultimate comfort food with this Potato and Onion Omelette, a hearty and flavorful dish that's perfect for breakfast, lunch, or a cozy dinner. Featuring tender, golden potatoes and sweet caramelized onions, this recipe combines simple, wholesome ingredients like farm-fresh eggs, rich butter, and aromatic olive oil for a truly satisfying meal. Ready in just 35 minutes, this omelette offers a delightful balance of creamy and savory flavors, enhanced with a hint of black pepper and optional fresh parsley for a bright, herby finish. Whether you serve it folded, Spanish tortilla-style, or flat, this easy potato and onion omelette is a versatile classic that will quickly become a family favorite. Perfect for eggs and potatoes lovers looking for an easy, one-pan dish!
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Recipe Information
Ingredients
- 6 pieces Eggs
- 2 medium-sized Potatoes
- 1 large Onion
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into thin slices or small dice. Thinly slice the onion.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add the potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften and turn golden.
Add the sliced onion to the skillet with the remaining 1 tablespoon olive oil. Cook for another 8-10 minutes, stirring frequently, until the onions are caramelized and the potatoes are tender. Season with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Remove the mixture from the skillet and set aside.
In a large bowl, whisk the eggs with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.
Reduce the heat to medium-low and add the butter to the skillet. Once the butter has melted, pour in the whisked eggs, then evenly distribute the potato and onion mixture over the eggs.
Cook the omelette for 5-7 minutes, until the edges are set and the bottom is golden brown. If the top is still runny, carefully place a lid over the skillet for 2-3 minutes to help it cook through.
Once fully cooked, gently slide the omelette onto a large plate, folding it in half if desired. Alternatively, you can serve it flat like a Spanish tortilla.
Garnish with fresh chopped parsley, if desired. Slice into portions and serve warm.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1149 mg | 383% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 15.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2909 mg | 62% | |
*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.
