Spanish Potato Omelet Bites Recipe

Name: Spanish Potato Omelet Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 2 tablespoons half-and-half, light cream or 2 tablespoons milk; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 pinch powdered saffron; 1 tablespoon olive oil; 1 tablespoon butter; 1 cup coarsely chopped fresh mushrooms; 2 garlic cloves, minced; 2 cups frozen loose-pack diced hash brown potatoes with onions and bell peppers; ¼ cup snipped fresh chives or 2 tablespoons snipped fresh flat-leaf Italian parsley

Servings: persons

6 eggs
2 tablespoons half-and-half, light cream or 2 tablespoons milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch powdered saffron
1 tablespoon olive oil
1 tablespoon butter
1 cup coarsely chopped fresh mushrooms
2 garlic cloves, minced
2 cups frozen loose-pack diced hash brown potatoes with onions and bell peppers
¼ cup snipped fresh chives or 2 tablespoons snipped fresh flat-leaf Italian parsley

1
Preheat oven to 450 degree F. Grease an 8x8x2-inch baking pan; set aside.
2
In a medium bowl, whisk together eggs; half-and-half, cream, or milk; salt; pepper; and saffron.
3
Set aside.
4
In a large skillet, heat olive oil and butter over medium heat until butter is melted.
5
Add mushrooms and garlic; cook for 1 minute.
6
Stir in potatoes.
7
Cover and cook over medium-low heat about 10 minutes or until potatoes are lightly browned and tender, stirring occasionally.
8
Remove from heat; stir in chives or parsley.
9
Spread potato mixture evenly into prepared baking pan.
10
Pour egg mixture evenly over potato mixture, pressing down lightly with the back of a spoon to completely cover potatoes.
11
Bake, uncovered, about 15 minutes or until set and top is golden (center may puff during baking, but will fall during standing time).
12
Remove from oven; let stand 5 minutes.
13
Cut into 1-inch squares.
14
Serve warm.

429

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 11 ingredients. The key ingredients include: 6 eggs, 2 tablespoons half-and-half, light cream or 2 tablespoons milk, ½ teaspoon salt, ¼ teaspoon ground black pepper, and more.

Yes, Spanish Potato Omelet Bites 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!

Spanish Potato Omelet Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions