Spanish Omelette
A classic Spanish omelette with tender potatoes and eggs, finished with fresh tomato, rosemary, and parsley. Quick enough for a weekday breakfast or light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 14g
Ingredients
- 2 medium potato
- 6 large egg
- 4 tbsp olive oil
- 1 medium tomato
- 1 tsp fresh rosemary
- 2 tbsp fresh parsley
Instructions
- 1
Thinly slice the 2 potatoes and 1 tomato. Heat 3 tbsp olive oil in a non-stick skillet over medium heat, then add the potato slices and cook until tender and lightly golden, about 10 minutes, stirring occasionally.
- 2
In a bowl, whisk the 6 eggs with a pinch of salt and pepper. Pour the eggs over the potatoes in the skillet, reduce heat to low, and cook until the edges are set but the center is still slightly runny, about 5 minutes.
- 3
Scatter the 1 tsp rosemary and 1 tbsp parsley over the top, then carefully flip the omelette using a large plate. Add the remaining 1 tbsp olive oil to the skillet, slide the omelette back in, and cook until the bottom is golden and the center is just set, about 3 minutes.
- 4
Slide the omelette onto a serving plate, top with the sliced tomato and remaining 1 tbsp parsley, and serve warm or at room temperature.
Tools you’ll need
- non-stick skillet
- large plate
- knife
- cutting board
- mixing bowl
- whisk
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