Spanish Potato Omelet Recipe – Spanish Special
This Spanish-inspired egg and potato omelet isn’t elaborate, but it’s a satisfying dish that appeals to everyone. It features crispy fried potatoes and onions cooked with eggs, topped off with tomatoes and green onions for added color and taste.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Spanish Potato Omelet Ingredients :
- ½ cup of olive oil
- ½ pound of 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
How To Make Spanish Potato Omelet
Heat olive oil over medium-high heat in a large skillet. Add thinly sliced potatoes and season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden brown and crisp, which should take about 10 to 14 minutes. Add thinly sliced onions and continue to cook and stir until the onions are soft and starting to brown, about 6 to 8 minutes.
In a bowl, whisk together the eggs and season with salt and pepper. Pour the beaten eggs into the skillet with the potatoes and onions. Gently stir to combine everything. Reduce the heat to low and cook the mixture until the eggs begin to brown on the bottom, about 4 to 5 minutes.
Use a spatula to loosen the omelet from the edges of the skillet. Place a large plate over the skillet and carefully invert the omelet onto the plate. Slide the uncooked side of the omelet back into the skillet. Cook until the eggs are completely set, about 4 to 5 minutes.
Serve the omelet warm, garnished with chopped tomatoes and green onions.
