Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings
You will surely crave this all the time once you taste it! This Spanish Omelette or Tortilla is one of my favorite breakfast dishes! It only takes 35 minutes to prepare and cook this. Try it now and prepare to fall in love. Enjoy!
Ingredients:
1 tbsp chives, chopped, for garnish
1/2 tsp salt or to taste
1 large onion, sliced
6 Eggs
1 lb. potatoes such as Yukon Gold, peeled, sliced ¼-inch thin
1/2 tsp pepper or to taste
1/2-1 c olive oil
Directions:
In a large mixing bowl, add the eggs, salt, and pepper. Whisk everything until well blended.
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 into the hot skillet, then cook all sides for a few minutes until they turn golden brown.
Remove the golden potatoes from the skillet and transfer them into the bowl with the beaten eggs. Toss to coat.
In the same skillet, add onions and cook for about 5 minutes or until a bit caramelized. Transfer them into the bowl with potatoes and eggs, then stir to combine.
Leave a bit of oil in the same skillet and remove the rest.
Transfer the egg mixture into the skillet, then cook each side for 3 minutes or until it forms an omelet.
Remove the omelet from the skillet and transfer it onto a clean serving plate.
Sprinkle freshly chopped chives on top to garnish.
Serve hot. 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%)
Ingredients
- 1 tbsp chives, chopped, for garnish
- 1/2 tsp salt or to taste
- 1 large onion, sliced
- 6 Eggs
- 1 lb. potatoes such as Yukon Gold, peeled, sliced ¼-inch thin
- 1/2 tsp pepper or to taste
- 1/2-1 c olive oil
Instructions
In a large mixing bowl, add the eggs, salt, and pepper. Whisk everything until well blended.
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 into the hot skillet, then cook all sides for a few minutes until they turn golden brown.
Remove the golden potatoes from the skillet and transfer them into the bowl with the beaten eggs. Toss to coat.
In the same skillet, add onions and cook for about 5 minutes or until a bit caramelized. Transfer them into the bowl with potatoes and eggs, then stir to combine.
Leave a bit of oil in the same skillet and remove the rest.
Transfer the egg mixture into the skillet, then cook each side for 3 minutes or until it forms an omelet.
Remove the omelet from the skillet and transfer it onto a clean serving plate.
Sprinkle freshly chopped chives on top to garnish.
Serve hot. 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.
