This Spanish-style potato omelet may not be the fanciest meal, but it's full of hearty goodness with crispy fried potatoes, onions, tomatoes, and eggs.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
252 Calories
Recipe Instructions
Step 1
Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
Step 2
Whisk eggs in a bowl; season with salt and pepper. Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
Step 3
Loosen omelet with a spatula. Invert a large plate over the pan, and carefully flip omelet out onto the plate. Slide omelet, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.
Step 4
Serve warm, garnished with tomato and green onion.
Ingredients
4 large eggs
salt and pepper to taste
1 large onion, thinly sliced
2 green onions, chopped
2 medium tomatoes - peeled, seeded, and coarsely chopped
