Easy & Delicious Spanish Breakfast: Spanish Omelette with Crispy Potatoes

Allergens

Eggs, Dairy (if using dairy cheese)

Ingredients

• 4 large eggs
• 1/2 cup diced yellow onion
• 2 cups diced russet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: 1/4 cup chopped parsley for garnish

Instructions

1. Heat the olive oil in a large non stick skillet over medium heat. Add the onion and sauté for 5 minutes or until softened.
2. Add the diced potatoes to the skillet with the onions and continue to cook, stirring occasionally, for about 15 minutes or until the potatoes are crispy and golden brown. Season with salt and pepper to taste.
3. In a separate bowl, whisk together the eggs, ensuring there are no lumps. Pour the eggs over the cooked onion and potato mixture in the skillet, making sure they are evenly distributed.
4. Reduce the heat to low and cook for 6 8 minutes or until the edges of the omelette are set. Gently flip the omelette using a large spatula and cook for another 2 3 minutes or until golden brown and cooked through.
5. Remove from heat, let it cool for a few minutes, then slice into two portions. If desired, garnish with chopped parsley before serving.

Chef’s Insight

The key to achieving the perfect Spanish Omelette is in cooking the potatoes until they are crispy and golden brown before adding the eggs. This ensures that the omelette is both flavorful and visually appealing.

Notes

This recipe can easily be doubled to serve more guests.