1/1 Photo of Spanish Omelet
To keep warm, add to a 200°F oven. You may used canned diced tomatoes instead of fresh to avoid peeling.
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- 1/2 cup olive oil
- 1 cup potato, peeled and thinly sliced
- 2 tablespoons olive oil
- 1/2 cup onion, thinly sliced
- 1/2 cup green bell pepper, julienned
- 1 garlic clove, minced
- 1/3 cup tomato, chopped, peeled, seeded, and drained
- black pepper
- 1In an 8"-10" skillet heat olive oil over medium-high heat.
- 2Add potatoes and cook, turning them constantly until well coated with the oil. Reduce heat and turn the occasionally about 20 minutes.
- 3Meanwhile, in a large, heavy skillet, heat 2 tablespoons olive oil.
- 4Ad and cook the onion and bell pepper about 5 minutes.
- 5Add garlic clove, tomato, salt, and black pepper. Continue to cook about 15 minutes. Add the potatoes to the onion mixture.
- 6Prepare the omelets by beating 2 large eggs with salt and black pepper. Melt 1 tablespoon unsalted butter in the pan.
- 7Tilt the skillet to coat the pan. When the butter is hot, pour in 2 eggs. Agitate the pan forward and backward with your non-dominant hand. Use a fork to swirl the eggs in a circular motion.
- 8Fill the omelet with 2 tablespoons filling and fold in thirds. Top with 2 more tablespoons filling.
- 9Repeat for remaining three omelets.
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Nutritional Facts for Spanish Omelet
Serving Size: 1 (241 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 592.1
- Calories from Fat 497
- Total Fat 55.3 g
- Saturated Fat 15.0 g
- Cholesterol 453.5 mg
- Sodium 437.2 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 1.6 g
- Sugars 2.7 g
- Protein 13.9 g