Spanish Omelets

Name: Spanish Omelets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: ⅓ cup olive oil; 1 pound russet potatoes, peeled, halved lengthwise, and cut into ¼-inch-thick slices; 1 medium yellow onion, thinly sliced; kosher salt and black pepper to taste; 6 eggs; 1 tablespoon finely chopped fresh rosemary, optional

Recipe GLPR969cf7df0db2e2

Spanish

Breakfast

40 min

375 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A classic Spanish dish featuring tender sliced potatoes and onions bound together with beaten eggs and olive oil. This golden, custardy omelet is cooked low and slow on the stovetop, then finished under the broiler for a slightly crispy top. Serve it warm or at room temperature as a satisfying main course or appetizer. The optional fresh rosemary adds an herbaceous note that complements the mild onions and potatoes beautifully.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

⅓ cup olive oil

1 pound russet potatoes, peeled, halved lengthwise, and cut into ¼-inch-thick slices

1 medium yellow onion, thinly sliced

kosher salt and black pepper to taste

6 eggs

1 tablespoon finely chopped fresh rosemary, optional

Directions

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the sliced potatoes and onion, season with a pinch of kosher salt and black pepper, and stir to coat in oil. Cook, stirring occasionally, until the potatoes are tender and begin to soften, about 15 to 18 minutes. The potatoes should not brown significantly; maintain a medium heat to ensure gentle cooking.
While the potatoes and onions cook, crack the 6 eggs into a bowl and whisk them together with a pinch of kosher salt, black pepper, and the fresh rosemary if using. Whisk until the mixture is well combined and slightly frothy.
Once the potatoes are tender, carefully pour the whisked eggs over the potato mixture, distributing them evenly. Gently stir to combine, ensuring the eggs coat the vegetables. Lower the heat to medium-low and let the omelet cook undisturbed for 8 to 10 minutes, until the edges begin to set but the center still jiggles slightly.
Preheat your oven broiler to high while the omelet finishes cooking on the stovetop. Once the edges are set and the center is just barely set, carefully transfer the skillet to the broiler and cook for 2 to 3 minutes, until the top is lightly golden and the omelet reaches an internal temperature of 160F at the center. Watch carefully to avoid over-browning.
Remove the skillet from the broiler and let the omelet cool for 1 to 2 minutes. Slide the omelet onto a cutting board or serving plate. Cut into wedges and serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.5

Spanish omelets rely on cheap pantry staples available everywhere in Charlotte—potatoes, onions, eggs, and olive oil turn up in any Harris Teeter or Food Lion without a second trip, making the cost per serving around $1.50 to $2.00. The stated 40 minutes is honest for a weeknight, though the potato slicing and careful skillet work demand actual attention; this is not a hands-off dish. The omelet reheats acceptably at room temperature or briefly in a skillet, and it feeds four as a lunch or light dinner. Russet potatoes are a North Carolina staple, and the dish is straightforward enough that a home cook won't need constant fussing, though timing the flip and the final set requires presence of mind.