Spanish Omelette – a delicious recipe with potatoes, eggs, onion, salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Peel potatoes.
2
Cut potatoes and onion into small cubes.
3
Add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil.
4
About the last 5 mins of cooking add the onion to the potatoes. When tender, transfer potatoes and onion to papertowels to drain.
5
Beat the eggs with a pinch of salt.
6
Lightly coat frying pan with olive oil. Add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side.
7
Cooking is a creative process, and this recipe lends itself to your creativity! Add spices, herbs, meats, veggies and cheese to your taste. This is just the base to a Spanish omelette!
188
kcal
Calories
10
g
Fat
11
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 small potatoes, 4 eggs, 1 onion, salt, and more.
Yes, Spanish Omelette 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.
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