Even though this hearty Spanish-style egg and potato omelet isn’t particularly sophisticated, everyone will still like it. Eggs are used to cook fried potatoes and onions until they are crispy, and for color and flavor, tomatoes and green onions are added as garnish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- ½ cup olive oil
- ½ pound potatoes, thinly sliced
- salt and pepper to taste
- 1 large onion, thinly sliced
- 4 large eggs
- 2 medium tomatoes – peeled, seeded, and coarsely chopped
- 2 green onions, chopped
Instructions
- Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
- Whisk eggs in a bowl; season with salt and pepper. Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
- Loosen omelet with a spatula. Invert a large plate over the pan, and carefully flip omelet out onto the plate. Slide omelet, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.
- Serve warm, garnished with tomato and green onion.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 54 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Great for Saturday morning.
Good meal. I added cherry tomatoes ,red onions Parmesan , fresh parsley.
Phenomenal! It’s officially in the rotation. I didn’t use the tomatoes or green onions but kept everything else. I added a bit of milk to the eggs too. I read the reviews and had a simple green leafy salad with sliced red onions accompany it (red wine vinegar/ olive oil). All I was missing was the crusty french bread! *recipe as-is only fed husby and me. He is a big guy though but I am petite ,so double up if you need more.
Well first mistake, too many potatoes; second, using my cast iron pan…it all stuck to the bottom. I put it under the broiler, stuck to the bottom. Tastes ok, I added smoked paprika and some red pepper.
I saw this made on Come Dine with Me, the lady was cooking Basque inspired cuisine. Lol…mine isn’t quite Basque like at all, but given that I don’t eat omelettes, I can eat this any day.
I’ve made this recipe both by frying the onions first then adding the potatoes and by frying the potatoes first and adding the onions. Both methods worked well. I had this as a child but forgot about it. Now it will be in regular rotation with my other favourites. I’ve also had leftovers cold and this was also really good. I skipped the tomato and green onion garnish and served it with a simple lettuce and tomato salad. A perfect light meal! Thank you for this recipe and reminder of my mother’s wonderful kitchen.
Really enjoyed this dish. After reading reviews made the following changes: I fried chopped up bacon then added some olive oil, and then added onion, and later 3 minute microwaved potato. Later added egg. Once bottom set put in 350 F oven with 4 thin slices of cheddar on top for 15 minutes. Served as is.
This came out great. The only thing I will change next time is I will put the onions in at the same time as the egg. If put I with the potatoes, the flavors blend into a tasteless, but beautiful, breakfast dish.
Love this recipe for an authentic Spanish Tortilla. I double the eggs to 8 or 9 to fill my cast iron skillet. Adding red pepper or jalapeno wouldn’t be authentic, but would be delicious.
I add spinach not tomatoes…it was very good.
I used slightly less olive oil and skipped the tomatoes and green onions because I didn’t have them. I also followed suggestions of finishing it off in the oven because I have never successfully flipped an omelet in my life. It was delicious — pure simple goodness. We all loved it.
Did not need a half cup of oil . Just coated a non stick skillet. Was delicious with a side of baked beans.
Tasted good but nothing special. A little bland but next time I’ll spice it up a little.
Enjoyed this super easy to make omelet!
needs more eggs but otherwise a good change of pace from diced potato hashes
I would consider using less oil next time
Absolute delicious, I added some chopped scallions before flipping it over.
Absolute delicious, I added some chopped scallions before flipping it over.
I use some of my green peppers. I prefer my eggs to be a bit moist, thus I do not turn them over. I will add cheese to the eggs and sausage too.
My husband is a Spaniard and makes this frequently. It normally does not have any other vegetables with the potato and egg. Some Spaniards like it with onion but many wouldn’t consider adding it at all!
No changesExcellent everyone seems to like it. Serve cold ad picnics