High Protein Classic Potato Omelette

Elevate your breakfast or brunch game with this High Protein Classic Potato Omelette, a hearty and wholesome twist on the traditional Spanish tortilla. Packed with double the protein thanks to a mix of whole eggs and egg whites, this dish features tender, golden potatoes layered with sautéed onions and vibrant red bell peppers. Flavored with a sprinkle of Parmesan cheese and fresh parsley, it fuses rich flavors with an added nutritional boost. Perfectly cooked in a single skillet, this omelette is a balanced meal ready in under 40 minutes, making it ideal for busy mornings or meal prep. Serve it warm, sliced into wedges, and enjoy a satisfying, protein-packed meal that’s as healthy as it is delicious! Keywords: high-protein omelette, classic potato omelette, healthy breakfast recipes, Spanish tortilla recipe, egg and potato omelette.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 eggs
• 4 egg whites
• 2 medium potatoes
• 2 tablespoons olive oil
• 1 small onion
• 0.5 red bell pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped parsley
• 2 tablespoons grated parmesan cheese

Directions

Step 1

Begin by peeling the potatoes. Cut them into thin slices around 1/8-inch thick.

Step 2

Chop the onion and red bell pepper into small, uniform pieces.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Step 4

Add the sliced potatoes to the skillet in a single layer. Season them with a pinch of salt and pepper.

Step 5

Cook the potatoes for about 8-10 minutes, tossing occasionally, until they are tender and lightly golden. Remove from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and red bell pepper, sauté for 3-4 minutes until the vegetables are soft and the onion is translucent.

Step 7

In a large bowl, whisk together the whole eggs and egg whites. Add the remaining salt and pepper, and mix well.

Step 8

Combine the cooked potatoes, sautéed onion, and red bell pepper with the egg mixture. Stir in the chopped parsley and grated parmesan cheese.

Step 9

Wipe the skillet clean and add a light coating of olive oil spray or a small amount of olive oil. Heat over medium-low heat.

Step 10

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

Step 11

Cover the skillet with a lid and let the omelette cook gently for about 10-12 minutes, or until the edges are set and the top is nearly cooked through.

Step 12

Carefully slide a spatula around the edges and under the omelette. If needed, use a plate to flip the omelette by inverting it onto the plate first then sliding it back into the skillet, uncooked side down.

Step 13

Cook for an additional 2 minutes to ensure the omelette is cooked through.

Step 14

Slide the finished omelette onto a cutting board, let it cool slightly, then slice into wedges.

Step 15

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(980.2g)

Amount per serving	% Daily Value*
Calories	1049.2

Total Fat 50.9g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 754mg	0%
Sodium 3069.7mg	0%
Total Carbohydrate 94.4g	0%
Dietary Fiber 12.7g	0%
Total Sugars 12.8g
Protein 54.3g	0%

Vitamin D 164IU	0%
Calcium 314.7mg	0%
Iron 8.7mg	0%
Potassium 2738.1mg	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: 43.5%

Protein: 20.6%

Carbs: 35.9%