ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spanish "Tortilla" Omelet

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 2 (serving size: 1/2 omelet)

Say hello to next-level breakfast for dinner. Inspired by a traditional crispy, potato-studded Spanish tortilla, our quick-fix fluffy omelet is topped with potato chips for a touch of crunch.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup thinly vertically sliced onion
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh oregano, divided
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1 ounce reduced-fat potato chips (such as Kettle Brand), coarsely crumbled and divided

Nutrition Information

  • calories 374
  • fat 26.3 g
  • satfat 5.3 g
  • monofat 15.8 g
  • polyfat 3.9 g
  • protein 15 g
  • carbohydrate 21 g
  • fiber 2 g
  • cholesterol 372 mg
  • iron 2 mg
  • sodium 588 mg
  • calcium 105 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add onion and garlic; cook 6 minutes, stirring frequently. Remove onion mixture from pan; set aside.

  2. Combine 1 tablespoon oregano, salt, pepper, and eggs in a small bowl, stirring with a whisk. Stir in half of crumbled potato chips. Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange onion mixture evenly over center of omelet. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate; cut in half. Sprinkle halves evenly with remaining 1 tablespoon oregano and remaining potato chips.