Spanish Omelet Recipe

Name: Spanish Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes large, cut into chunks; sea salt; 2 tablespoons oil; 1 onion peeled and sliced; 1 red bell pepper seeded and diced; fresh rosemary minced; 6 1/2 tablespoons ricotta cheese; 2/3 tablespoon white wine; 6 eggs; ground black pepper

Servings: persons

4 potatoes large, cut into chunks
sea salt
2 tablespoons oil
1 onion peeled and sliced
1 red bell pepper seeded and diced
fresh rosemary minced
6 1/2 tablespoons ricotta cheese
2/3 tablespoon white wine
6 eggs
ground black pepper

1
Boil the potatoes in a pot of salted water for 5 minutes.
2
Add half of the oil to a skillet and saute the onions, diced pepper and potatoes on medium heat. Add the wine and cook until all the liquid has evaporated.
3
Remove from the heat. Add a pinch of rosemary and salt.
4
Leave to cool and add the cheese. Mix well.
5
Beat the eggs with a pinch of salt and black pepper.
6
Preheat the oven to 190 degrees Celsius.
7
Transfer the vegetables into a lightly oiled rectangular baking dish.
8
Pour in the egg mixture and cook for 25 minutes, or until golden brown.
9
Cut into squares and serve either warm or cold.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 potatoes large, cut into chunks, sea salt, 2 tablespoons oil, 1 onion peeled and sliced, and more.

Yes, 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.

Spanish Omelet

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