Spanish Potato Omelet

READY IN: 1hr
Recipe by Julie Bs Hive

Lots of goodness, fried potatoes and vegetables.

Top Review by Caddy Lady

Once the bottom is cooked, I pop the skillet under the broiler for a minute instead of flipping the whole thing over. Watch very closely so as not to overcook. Whisk your eggs into a froth and they will puff up a little bit. I've also used frozen hash browns instead peeling and slicing fresh potatoes. I like the fresh potatoes better but the hash browns work well in a time crunch.

Ingredients Nutrition

Directions

  1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
  2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
  3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
  4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.
  5. Garnish omelet with tomato and green onion and serve warm.

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