Spanish Omelette With Sweet Onions – a delicious recipe with potatoes, onions, eggs, olive oil, parsley, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat the oil in a heavy-based frying pan.
2
Over a medium heat, add the onions and cook for three minutes, stirring occasionally.
3
Meanwhile, cut the potatoes into thick matchsticks (about 5 mm square, the length of the potatoes).
4
Add the potatoes to the pan and cook for 15 minutes or until tender, stirring occasionally.
5
Beat the eggs and season well with salt and pepper. Add the parsley to the mix.
6
Pour the egg mix over the potatoes, toss quickly to coat and put over a very low heat for 15 minutes, or until nearly set.
7
Use a plate to help you turn the tortilla over in the pan. Heat over the same low heat for another 5 minutes to cook the other side.
8
Serve warm or at room temperature.
462
kcal
Calories
28
g
Fat
26
g
Carbs
29
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 6 ingredients. The key ingredients include: 450 g peeled potatoes, 2 large onions, sliced, 8 eggs, 2 tablespoons olive oil, and more.
Yes, Spanish Omelette With Sweet Onions 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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