Potato Ham Black Bean Spanish Omelet
Transform your breakfast or brunch game with this hearty Potato Ham Black Bean Spanish Omelet, a fusion of traditional Spanish flavors and satisfying, protein-packed ingredients. Featuring tender golden potatoes, savory ham, and creamy black beans, this one-skillet recipe is brought to life with a hint of smoky paprika and fresh parsley for a flavorful twist. Perfectly cooked using a combination of stovetop and broiler techniques, the omelet achieves a light, golden crust while remaining irresistibly moist inside. With just 15 minutes of prep time, this dish is a quick and easy way to serve up a wholesome, crowd-pleasing meal that’s as versatile as it is delicious. Serve it warm or at room temperature for the ideal balance of convenience and gourmet flavor! Keywords: Spanish omelet, potato ham black bean recipe, quick breakfast idea, protein-packed brunch, easy skillet meal.
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Recipe Information
Ingredients
- 2 medium-sized Potatoes
- 3 tablespoons Olive oil
- 1 small, diced Onion
- 1 cup, diced Ham
- 1 cup, cooked and drained Black beans
- 6 large Eggs
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 tablespoon, chopped (optional) Parsley
Instructions
Peel the potatoes and slice them thinly (about 1/8-inch thick). Set aside.
Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat.
Add the potatoes and cook for about 8-10 minutes, stirring occasionally, until they are tender and lightly golden. Remove the potatoes from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and ham, and sauté for 4-5 minutes until the onion is softened and the ham is lightly browned.
Stir in the black beans and return the cooked potatoes to the skillet. Mix gently to combine, then spread the mixture evenly across the skillet.
In a large bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika until fully blended.
Pour the egg mixture over the potato, ham, and bean mixture in the skillet. Make sure the eggs coat everything evenly.
Reduce the heat to low and cook the omelet undisturbed for about 6-8 minutes, or until the edges are set but the center is still slightly runny.
Preheat the broiler on high. Place the skillet under the broiler and cook for 2-3 minutes until the top of the omelet is fully set and lightly golden. Keep a close eye to avoid over-browning.
Remove the skillet from the oven (use oven mitts as the handle will be hot). Let the omelet cool for a few minutes before slicing.
Garnish with chopped parsley, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 15.9 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3333 mg | 71% | |
*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.
