Dairy-Free Classic Potato Omelette
This Dairy-Free Classic Potato Omelette is a wholesome, crowd-pleasing recipe that delivers all the comforting flavors of a traditional Spanish-inspired tortilla without the use of dairy. Perfectly tender golden potatoes and caramelized onions are cooked to perfection in olive oil, then combined with fluffy, protein-packed eggs and a sprinkle of fresh parsley for a touch of brightness. This one-pan dish is simple yet satisfying, making it ideal for breakfast, brunch, or even a light dinner. With just 15 minutes of prep time, this recipe is a go-to for busy days, offering a dairy-free twist on a timeless classic. Serve it warm, sliced into wedges, for a dish that’s as beautiful as it is delicious.
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Ingredients
- 2 tablespoons Olive oil
- 3 medium Potatoes
- 1 medium Onion
- 6 Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Directions
Step 1
Peel the potatoes and slice them thinly, about 1/8 inch thick. Peel and finely chop the onion.
Step 2
In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the potato slices and onion, and cook, stirring frequently, until the potatoes are tender and golden brown, about 15 minutes. Adjust the heat as necessary to prevent burning.
Step 3
While the potatoes and onions are cooking, crack the eggs into a large bowl. Add salt and black pepper, then beat the eggs until well-blended. Stir in the chopped parsley.
Step 4
Once the potatoes and onions are cooked, remove them from the pan using a slotted spoon and add them to the bowl with beaten eggs. Mix gently to combine.
Step 5
Wipe the frying pan clean and return it to medium heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan evenly.
Step 6
Pour the potato and egg mixture into the pan, spreading it out evenly. Let it cook undisturbed for about 5 minutes until the edges are set and the bottom is golden brown.
Step 7
Using a flat spatula, carefully lift around the edges to check if the omelette is ready to be flipped. Gently shake the pan to ensure the omelette is loose and not sticking.
Step 8
Place a large plate over the pan. Invert the omelette onto the plate, then slide it back into the pan, uncooked side down.
Step 9
Cook for another 5 to 7 minutes, until the omelette is set and cooked through.
Step 10
Transfer the omelette to a serving plate, cut into wedges, and serve hot.
Nutrition Facts
| Serving size | (1100.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1316.3 |
| Total Fat 57.7g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1116mg | 0% |
| Sodium 1681.9mg | 0% |
| Total Carbohydrate 145.8g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 15.5g | |
| Protein 55.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 336.9mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 4053.6mg | 0% |
Source of Calories