Potato, Ham & Black Bean Spanish Omelet Recipe

Name: Potato, Ham & Black Bean Spanish Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil (more as needed); 3 cups raw potatoes, peeled and thinly sliced; 1/2 cup onion, finely diced; 1/2 cup bell pepper, finely diced (red or green); 2 garlic cloves, roasted; salt and pepper; 8 eggs; 1/4 teaspoon smoked paprika; 1/4 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon salt (or to taste); 1 cup ham, finely diced; 1 (15 ounce) can black beans, drained & rinsed; sour cream (optional for serving); salsa (optional for serving)

Servings: persons

1 tablespoon olive oil (more as needed)
3 cups raw potatoes, peeled and thinly sliced
1/2 cup onion, finely diced
1/2 cup bell pepper, finely diced (red or green)
2 garlic cloves, roasted
salt and pepper
8 eggs
1/4 teaspoon smoked paprika
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1 cup ham, finely diced
1 (15 ounce) can black beans, drained & rinsed
sour cream (optional for serving)
salsa (optional for serving)

1
Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
2
Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
3
When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
4
Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
5
When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
6
When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
7
When egg is cooked, serve each wedge with dollops of sour cream and salsa.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil (more as needed), 3 cups raw potatoes, peeled and thinly sliced, 1/2 cup onion, finely diced, 1/2 cup bell pepper, finely diced (red or green), and more.

Yes, Potato, Ham & Black Bean Spanish Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Ham & Black Bean Spanish Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions