Spanish Potato Omelet recipe - ingredients, nutrition and when to eat it
This Spanish omelet is made by gently cooking potatoes and onions, then pan-frying them thickly with eggs.
This Spanish omelet is made by gently cooking potatoes and onions, then pan-frying them thickly with eggs. Fluffy potatoes and subtly sweet onions come together for a mild yet satisfying dish. It works well for everything from breakfast or brunch to a light lunch or dinner.
World cuisine · 35 minutes to cook
Nutrition (per 356.4g serving): 418.3 kcal · protein 16.9g · carbohydrate 33.8g · fat 23.4g · sodium 546.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the potatoes and onions slowly over medium-low heat, as high heat can burn the outside.
Tips: When flipping, use a plate larger than the pan and hold both the pan handle and plate firmly.
Tips: For a moister center, reduce the final cooking time by about 1 minute.
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Ingredients (1 serving)
- Potato — 180 g
- Onion — 60 g
- Egg — 2 pc
- Olive oil — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch