Print

Quick Spanish Potato Omelette

quick spanish potato omelette - featured image
Print Recipe

A quick and easy Spanish potato omelette with a fluffy inside and crispy outside, perfect for busy mornings or brunch.

Ingredients

Scale
  • 2 medium Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 4 large eggs, at room temperature
  • 4 tablespoons extra virgin olive oil
  • 1 small yellow onion, thinly sliced (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped (optional garnish)

Instructions

  1. Peel and slice the potatoes into thin, even rounds about 1/8-inch thick. Thinly slice the onion if using.
  2. Heat 3 tablespoons of olive oil in a pan over medium heat. Add the potatoes and onions, seasoning lightly with salt. Cook gently for 10-12 minutes, stirring occasionally, until potatoes are tender but not browned.
  3. Use a slotted spoon to transfer the potatoes and onions to a bowl, letting excess oil drip back into the pan.
  4. In a large bowl, beat the eggs with salt and pepper until frothy, about 1 minute.
  5. Gently fold the cooked potatoes and onions into the eggs, trying not to break the potato slices. Let the mixture rest for 2 minutes.
  6. Heat the remaining 1 tablespoon olive oil over medium heat. Pour the egg-potato mixture into the pan, spreading evenly. Cook for 4-5 minutes until the edges start to set but the top is still slightly runny.
  7. Carefully slide the omelette onto a plate, then invert the pan over it and flip it back into the pan to cook the other side. Cook for another 3-4 minutes until golden and fully set.
  8. Slide the omelette onto a serving plate. Sprinkle chopped fresh parsley on top if desired. Let it rest for a minute before slicing.

Notes

Cook potatoes gently over medium-low heat to avoid burning and ensure softness. Use a slotted spoon to drain excess oil from potatoes to prevent greasiness. Use a plate to help flip the omelette safely. Avoid overbeating eggs to keep the omelette fluffy and tender. Reheat leftovers gently in a pan to maintain crispy edges; avoid microwaving.

Nutrition

Keywords: Spanish omelette, tortilla española, quick breakfast, potato omelette, fluffy omelette, crispy edges, easy brunch

Find it online: https://vexifood.com/quick-spanish-potato-omelette-recipe-easy-fluffy-crispy-breakfast/