Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings
This Spanish Omelet is one of my favorites! It is very easy to prepare and is very delicious! You will be glad that you gave this recipe a try because it is just simply the best! With simple ingredients and easy steps, this will be the best breakfast dish you will ever serve! Don’t wait another minute not knowing how delicious this is. Enjoy!
Ingredients:
1 lb. potatoes such as Yukon Gold, peeled, sliced ¼-inch thin
1 large onion, sliced
1/2 tsp salt or to taste
1/2-1 c olive oil
6 Eggs
1 tbsp chives, chopped, for garnish
1/2 tsp pepper or to taste
Directions:
In a large mixing bowl, add the eggs, salt, and pepper. Whisk until well incorporated.
Place a nonstick skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the potatoes, then cook for a few minutes until they turn golden brown.
Move the potatoes into the bowl with the beaten eggs. Toss until coated well.
In the empty skillet, add onions and cook for about 5 minutes or until a bit caramelized. Transfer the onions to the bowl with the eggs and potatoes. Stir everything until well combined.
Remove most of the oil from the skillet, but leave only a few tablespoons. Reduce the heat to low.
Add the ingredients from the bowl into the hot skillet, then cook each side for about 3 minutes
Transfer the omelet onto a clean serving plate.
Sprinkle freshly chopped chives on top to garnish.
Serve immediately. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 291 kcal (15%) | Carbohydrates: 16g (5%) | Protein: 7g (14%) | Fat: 22g (34%) | Saturated Fat: 4g (25%) | Cholesterol: 164mg (55%) | Sodium: 262mg (11%) | Potassium: 415mg (12%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 259IU (5%) | Vitamin C: 17mg (21%) | Calcium: 39mg (4%) | Iron: 2mg (11%)
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