Spanish Omelet

Karl Strasser


I don't eat breakfast very often,I love a good omelet with a lot of flavor like this one.


★★★★★ 2 votes

30 Min
35 Min
Stove Top


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  • 2 c
    sliced potatoes
  • 1/2 c
    onion ( coarsely chopped )
  • 1/2 Tbsp
    fresh garlic ( minced )
  • 3/4 tsp
  • 2 Tbsp
    olive oil
  • 6 large
    eggs ( beaten )
  • 1/3 c
  • 1/2 tsp
  • 1/2 tsp
    fresh ground pepper

How to Make Spanish Omelet


  1. Combine the potatoes, onion, garlic, the 3/4 teaspoons of salt.
  2. Heat the oil in a 10-inch oven-safe skillet (cast iron). Add the potato mixture to the skillet, cover and cook over medium heat until tender, about 12 to 15 minutes, stirring occasionally.
  3. Combine the eggs, milk, the 1/2 teaspoon salt and pepper. Pour the mixture over the potatoes in the skillet. Reduce the heat, cover and cook over low heat for about 8 to 10 minutes or until the eggs are nearly set.
  4. Uncover the skillet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set.

Printable Recipe Card

About Spanish Omelet

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: Spanish
Other Tag: Quick & Easy
Hashtags: #eggs, #omelet, #breakfast

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