Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light March 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 2 (serving size: 1/2 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

374 calories; fat 26.3g; saturated fat 5.3g; mono fat 15.8g; poly fat 3.9g; protein 15g; carbohydrates 21g; fiber 2g; cholesterol 372mg; iron 2mg; sodium 588mg; calcium 105mg; sugars 4g.
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