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Spanish Potato Omelet

Rachel Weill
Total time 35 mins
Yield Makes 6 to 8 servings
You can make this omelet up to 6 hours ahead; cover and store at room temperature up to 2 hours or chill up to 6 hours (let come to room temperature before serving).


  • 3 russet potatoes (1 1/2 lb. total)
  • 1 medium onion
  • 1/4 cup extra-virgin olive oil
  • 6 large eggs
  • 1 teaspoon coarse salt

Nutrition Information

  • calories 184
  • caloriesfromfat 54 %
  • protein 6.6 g
  • fat 11 g
  • satfat 2.2 g
  • carbohydrate 16 g
  • fiber 1.3 g
  • sodium 242 mg
  • cholesterol 158 mg

How to Make It

  1. Peel potatoes and onion. Quarter each lengthwise, then cut crosswise into 1/4-inch-thick slices.

  2. Heat a 10-inch ovenproof nonstick frying pan over high heat and add all but 1 teaspoon olive oil. When oil just starts to smoke, add potatoes and onion. Stir, turning vegetables to coat with oil. Reduce heat to medium-low and gently turn vegetables often until potatoes are tender when pierced, 15 to 20 minutes.

  3. Preheat broiler. In a large bowl, beat eggs with salt and stir in potato mixture.

  4. Drizzle remaining 1 teaspoon oil over bottom of frying pan (no need to wash) and return to medium-low heat. When pan is hot, add potato-egg mixture, spreading evenly. Cook until bottom is set and golden brown, 4 to 6 minutes.

  5. Set pan under broiler about 4 inches from heat and broil, rotating pan as needed to cook evenly, until egg sets and lightly browns, about 3 minutes. Cover pan with a large plate; holding the two together tightly, invert. Lift pan off. Serve omelet warm or at room temperature, cut into wedges.

  6. Note: Nutritional analysis is per serving.