Classic Potato Omelette

Savor the timeless appeal of a **Classic Potato Omelette**, a comforting dish that celebrates simple, wholesome ingredients and traditional cooking techniques. Made with golden, tender potatoes and sweet onions gently sautéed in olive oil, then folded into fluffy, seasoned eggs, this Spanish-inspired recipe delivers rich, satisfying flavors with minimal effort. Perfectly pan-fried to achieve a golden crust and a soft, tender interior, this omelette is ideal for breakfast, brunch, or even a quick dinner. Ready in just 40 minutes, it serves up to four and pairs wonderfully with a fresh green salad or crusty bread. Whether you call it a tortilla española or a potato omelette, this versatile dish is a must-try for lovers of hearty, home-cooked fare.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium potatoes
• 6 large eggs
• 1 medium onion
• 100 ml olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and thinly slice the potatoes, ensuring they are of uniform thickness to cook evenly. Set aside.

Step 2

Peel and finely slice the onion.

Step 3

In a non-stick or cast-iron skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, and season them with salt and pepper.

Step 4

Cook the potato and onion mixture gently, stirring occasionally, for about 15 minutes or until the potatoes are soft and tender. Ensure not to brown them — adjust the heat if necessary.

Step 5

While the potatoes and onions are cooking, crack the eggs into a large bowl and beat them until they are fully combined and slightly frothy.

Step 6

Once the potatoes and onions are done, remove them from the skillet using a slotted spoon, and let them cool for a few minutes on a plate lined with paper towels to drain excess oil.

Step 7

Add the drained potato and onion mixture into the beaten eggs and stir gently to combine, ensuring the potatoes are coated with the egg.

Step 8

Wipe the skillet clean and add back a little of the reserved oil or additional olive oil to coat the pan. Heat over medium heat.

Step 9

Pour the potato and egg mixture back into the skillet, spreading it out evenly.

Step 10

Cook the omelette on one side for about 5 minutes or until the sides begin to set and the bottom is golden brown. Gently shake the pan occasionally to ensure it isn't sticking.

Step 11

Using a large flat lid or plate, carefully flip the omelette: place the plate atop the skillet and invert the pan, then slide the omelette back into the skillet to cook the other side.

Step 12

Cook the second side for another 5 minutes until fully set and cooked through.

Step 13

Once cooked, slide the omelette onto a serving dish, let it rest for a few minutes, and cut into wedges to serve.

Nutrition Facts

Serving size	(1151.8g)

Amount per serving	% Daily Value*
Calories	1911.0

Total Fat 124.3g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 9.0g
Cholesterol 1116mg	0%
Sodium 2852.9mg	0%
Total Carbohydrate 145.0g	0%
Dietary Fiber 15.6g	0%
Total Sugars 15.3g
Protein 54.9g	0%

Vitamin D 246IU	0%
Calcium 297.0mg	0%
Iron 13.0mg	0%
Potassium 3888.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 11.4%

Carbs: 30.2%