Spanish Potato Omelet
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $9.50
- Nutrition
- 560 cal · 19g protein
- meatless
- budget
- skillet
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain potatoes
Spanish Potato Omelet is a Mediterranean weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $10 in groceries. You'll need 1 pan + 1 bowl, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Roasted broccoli (15 min)
Contains: Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb Yukon gold potatoes
- 8 count eggs
- 1 count yellow onion
- ½ cup olive oil
- 1 tsp salt
- 5 oz mixed greens
- 1 tbsp red wine vinegar
Steps
- Peel and thinly slice the potatoes (about 1/8 inch) and thinly slice the onion.
- Heat the oil in a 10-inch nonstick skillet over medium heat. Add potatoes, onion and salt and cook gently 15-18 minutes, stirring now and then, until tender but not crisp.
- Whisk the eggs in a large bowl. Drain the potatoes, saving the oil, and fold them into the eggs. Let sit 5 minutes.
- Return 1 tbsp of the oil to the skillet over medium-low heat. Pour in the egg mixture and cook 6-8 minutes until the edges are set and the center is mostly firm.
- Place a large plate over the skillet, flip the omelet onto it, then slide it back in to cook the other side 3-4 minutes, until the center reaches 160°F and no liquid egg remains.
- Cut into wedges and serve warm or at room temperature with greens tossed in a little of the reserved oil and the vinegar.
- Picky eaters can have a plain wedge of omelet on its own, without the greens.
- Make ahead: cook the omelet up to a day ahead, cover and chill, then serve cold or at room temperature.
On the side: Roasted broccoli (15 min)
1 lb broccoli florets
- Heat the oven to 425°F. Toss the broccoli on a sheet pan with olive oil, salt and pepper.
- Roast 15 minutes, until the edges are browned.
Nutrition per serving
- Protein
- 19 g
- Carbohydrates
- 28 g
- Fiber
- 4 g
- Sugar
- 2 g
- Fat
- 41 g
- Saturated fat
- 7 g
- Sodium
- 500 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop