Spanish Potato Omelette – a delicious recipe with extra-virgin olive oil, red bliss potatoes, onion, kosher salt, freshly ground pepper, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
2
In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl,being sure not to leave any in the skillet.
3
Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes.
538
kcal
Calories
35
g
Fat
28
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: 1/4 cup extra-virgin olive oil, 1 1/4 pounds red bliss potatoes peeled and sliced 1/8 inch thick, 1 onion halved and thinly sliced, kosher salt, and more.
Yes, Spanish Potato 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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