Easy Spanish Omelet Recipe

Looking for a new breakfast recipe? Try this easy Spanish omelet recipe by Breakfast For One.

If you are tired of eating the same plain omelet or sunny-side-up eggs every day, this recipe is for you. It is absolutely delicious and moist. The omelet is packed with onions and potatoes, making it a filling meal.

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This easy omelet recipe only requires 6 simple ingredients – eggs, potato, onion, olive oil, salt, and black pepper. You probably have most of them in your pantry. It only takes a couple of minutes to prepare, which makes it a great meal option for breakfast or any time of the day. If you are a fan of potatoes, make sure to give this a try. I am sure you will instantly love this dish.

Here’s another breakfast recipe for you: TikTok Waffle House Sandwich Recipe

Breakfast Spanish Omelet Ingredients

• 3 eggs
• 2 cups of potato (sliced) – 1 medium Yukon potato
• 1 cup of onion (sliced)
• 1/3 cup of extra virgin olive oil
• 1/2 teaspoon of salt
• freshly ground black pepper

How to Make Spanish Omelet

Step 1:

Peel 1 medium potato and slice into 1/5″ slices using a mandoline. Cut into quarters or halves.

Step 2:

Place a 10-inch pan over heat. Once hot, add 1/3 cup of extra virgin olive oil. Heat the oil over medium heat until it starts to shimmer. Add potatoes and onions. Toss to coat. Cook for about 10 to 15 minutes over medium heat. Flip and stir every 3 to 4 minutes.

Adjust the temperature between medium to medium-high as needed. Poke the potatoes with a fork to see if they are ready. Cook until golden brown and tender. Remove using a slotted spoon. Leave 1 tablespoon of oil in the pan.

Step 3:

Crack 3 eggs in a bowl and beat until smooth. Add the cooked potatoes and onions, salt, and pepper. Stir gently to coat. Cover and let it sit for 15 to 20 minutes.

Step 4:

Turn the heat back on. Once the oil is hit, add the potato and egg mixture. Spread in an even layer. Cook over medium to high heat until it begins to set for about 1 minute. Lower the heat to medium-low and cook for 2 to 3 minutes. The top should be runny. Loosen the edges with a spatula, then carefully flip onto the plate.

Step 5:

Slide the omelet back into the pan, uncooked side down. Cook over medium to high heat until the bottom is golden brown. Lower the heat to medium-low and cook until almost set in the middle for about 1 to 2 minutes.

Step 6:

Transfer to a plate. Slice and serve while still warm.

Easy Spanish Omelet Recipe