Potato Omelette
Elevate your breakfast or brunch game with this classic Potato Omelette recipe, a Spanish-inspired dish that's bursting with comfort and flavor. Made with tender, golden potatoes, sweet caramelized onions, and protein-packed eggs, this hearty recipe combines simple ingredients to create a rich and satisfying meal. Cooked to golden perfection, the omelette is flipped to achieve a beautifully set crust on both sides, while remaining irresistibly soft and creamy in the center. Perfect for meal prep or a quick weeknight dinner, this versatile dish can be served warm or at room temperature—ideal for pairing with a crisp side salad or a slice of crusty bread. Easy to make and naturally gluten-free, this recipe is a crowd-pleasing favorite that's guaranteed to impress! Keywords: potato omelette, Spanish tortilla, hearty breakfast, gluten-free omelette recipe.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 6 large Eggs
- 1 medium Yellow Onion
- 4 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Peel the potatoes and slice them thinly into even rounds, about 1/8-inch thick.
Peel and finely slice the onion into thin strips.
Heat 3 tablespoons of olive oil in a large non-stick frying pan over medium heat.
Add the potatoes and onions to the pan, stirring occasionally to ensure even cooking. Cook for about 10-12 minutes, or until the potatoes are tender and lightly golden. Season with a pinch of salt and pepper.
While the potatoes and onions cook, crack the eggs into a large mixing bowl. Add the remaining salt and pepper, and beat the eggs thoroughly with a whisk or fork.
Once the potatoes and onions are cooked, transfer them to the bowl with the beaten eggs. Mix well, ensuring all the potatoes are coated in the egg mixture.
Heat the remaining 1 tablespoon of olive oil in the same frying pan over low-medium heat.
Pour the potato and egg mixture back into the pan. Use a spatula to spread it out evenly.
Cook the omelette over low heat for about 5-7 minutes, or until the bottom is set and golden but the top is still slightly runny.
To flip the omelette, place a large plate over the pan and carefully invert the pan to transfer the omelette onto the plate. Then, slide the omelette back into the pan, uncooked side down.
Cook for another 5 minutes, or until the omelette is fully set and golden on both sides.
Slide the finished omelette onto a serving plate and let it cool for a few minutes before slicing.
Serve warm or at room temperature with a side salad or crusty bread, if desired.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 12.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 284 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3793 mg | 81% | |
*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.
