Spanish Potato Omelet

Crispy, layered potato rounds act as this omelet’s “crust.”

Prep- 10 min., Cook- 40 min., Serves 6


  • 6 large eggs
  • 1 1/2 lb. golden potatoes, peeled and cut into 1/8″ thick slices
  • 1 1/4 c. olive oil
  • 1 large onion, very thinly sliced
  • Finely chopped parsley, for garnish


  1. In medium bowl, beat eggs with 3/4 teaspoon salt; set aside. In large bowl, toss potatoes with 1/4 teaspoon salt.
  2. In 10-inch nonstick skillet, heat oil on medium. Add potatoes; cook 10 to 12 minutes or until tender but not falling apart, gently turning occasionally. With slotted spoon, transfer potatoes back to large bowl.
  3. To skillet, add onion; cook 12 minutes or until very tender, stirring occasionally. With slotted spoon, transfer onion to bowl with potatoes. When potato-onion mixture has cold slightly, gently stir in eggs until well combined.
  4. Drain all but 2 teaspoons oil from skillet (reserve oil for another use); heat on medium-high 1 minute. Add egg-potato mixture to skillet, spreading in even layer; reduce heat to medium. Cook 7 minutes or until eggs are mostly set and edges are browned.
  5. Loosen edges with rubber spatula. Remove skillet from heat and cover with large plate; carefully invert, holding plate and skillet together. Slide omelet back into skillet. Cook on medium for 3 minutes or until bottom and center are set. Serve warm or at room temperature, garnished with parsley.

Nutritional information (per serving): 

About 245 calories, 8 g protein, 22 g carbs, 14 g fat (3 g saturated), 2 g fiber, 465 mg sodium

Recipe from: Good Housekeeping

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