Spanish Omelette

Name: Spanish Omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Spanish
Ingredients: 1 tablespoon oil; 1 medium potato, peeled and diced; 2 tablespoons oil; 1 small onion, thinly sliced; 2 eggs; 2 tablespoons chopped green onion; 2 tablespoons fresh cilantro, chopped; Salt to taste; Chilli powder to taste

Recipe GLPR9508b762aaebee

Spanish

Breakfast

30 min

362 cal

Servings: 1

Stovetop

SNAP eligible

A classic Spanish omelette featuring crispy golden potatoes and tender onions folded into seasoned eggs. This rustic, one-pan dish is finished by flipping to create a perfectly cooked interior and lightly golden exterior. Elevated with fresh cilantro and green onion, it's a simple yet satisfying meal ready in about 30 minutes.

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Ingredients

1 tablespoon oil

1 medium potato, peeled and diced

2 tablespoons oil

1 small onion, thinly sliced

2 eggs

2 tablespoons chopped green onion

2 tablespoons fresh cilantro, chopped

Salt to taste

Chilli powder to taste

Directions

Crack the eggs into a bowl and add salt and chilli powder to taste. Whisk together until well combined.
Stir the chopped green onion and fresh cilantro into the egg mixture until evenly distributed. Set aside.
Heat 1 tablespoon of oil in a medium frying pan over low heat. Add the diced potato and cook gently, stirring occasionally, until the pieces are golden, tender, and lightly crispy, about 12–15 minutes.
Add the sliced onion to the pan and cook over low heat, stirring gently, until softened and translucent, about 3–4 minutes.
Spread the potato and onion mixture evenly across the bottom of the pan in a single layer. Keep the heat on low.
Pour the egg mixture over the potatoes and onions. Using a spatula, gently push the vegetables around, allowing the uncooked egg to flow to the edges and underneath. Continue cooking over low heat, occasionally pushing the cooked egg toward the center, for about 5–7 minutes, until most of the egg appears set on top and the bottom is lightly golden.
Place a clean dinner plate directly over the top of the pan. Holding the plate firmly with one hand and the pan handle with the other, confidently flip the omelette onto the plate. Carefully slide it back into the pan with the uncooked side now facing down.
Cook over low heat with occasional gentle shaking of the pan, until the omelette is completely set and cooked through, 2–3 minutes. The internal temperature should reach 160F.
Place a clean plate on top of the pan and flip the omelette onto it, presenting the golden, lightly browned side up.
Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.75

This is a weeknight workhorse: all ingredients are stocked year-round at any Charlotte grocer, and the total grocery cost for one serving runs around $1.50—potatoes, eggs, and onions are consistently cheap across Harris Teeter, Food Lion, ALDI, and Walmart. The stated 30 minutes is honest if you slice the potato thin and cook fast; an older pan or thick-cut potato will add time, so watch your slicing. It reheats decently in a skillet the next day, and the recipe is forgiving enough that constant attention is not required once the potatoes begin to soften, making it genuine fast food for one person.