Spanish Omelet

5.0(6)

Make and share this Spanish Omelet recipe from Food.com.

by Sydney Mike·published 2009-05-05

Open original recipe

Breakfast

Servings

3 serving(s)

Total time

25 min

prep 5 min

Calories / serving

374 kcal

Ingredients (4)

serves

4 large eggsegg
1 lb potatopotato
1/4 cup olive oil, dividedolive-oil
1/4 teaspoon saltsalt

Instructions (8 steps)

01Wash & cut potatoes into thin slices.
02In a large skillet, heat 2 tablespoons of olive oil, then add potatoes & salt.
03Fry, stirring occasionally, perhaps about 5 minutes, until potatoes are a golden color, then remove from the skillet & spread out on a paper-towel covered platter so that much of the oil can be removed.
04In a large bowl, whisk eggs well, then to them add the potatoes, mixing well.
05Using the same skillet as before, cover the bottom of the pan with a thin layer of oil, about 1-2 tablespoons.
06Once the oil is hot, add potato & egg mixture, shaking the pan gently as you move the mixture, so that none sticks to the bottom.

Once omelet seems to be cooked, about 10 minutes, use a large plate to tip the omelet out of the skillet. After adding a little more oil to the skillet, slide the omelet in again, this time putting it in top-side down & cooking it until the under-side is also golden.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.