Spanish Omelets

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Calories 54 calories from fat
    • Fat 18 g
    • Sat Fat 3.5 g
    • Cholesterol 317 mg
    • Sodium 840 mg
    • Protein 12 g
    • Carbohydrate 24 g
    • Sugar 2 g
    • Fiber 2 g


  1. Check 1/3 cup olive oil
  2. Check 1 pound russet potatoes, peeled, halved lengthwise, and cut into 1/4-inch-thick slices
  3. Check 1 medium yellow onion, thinly sliced
  4. Check kosher salt and black pepper
  5. Check 6 eggs
  6. Check 1 tablespoon tablespoon finely chopped fresh rosemary (optional)


  1. Heat oven to 350° F. Heat the oil in an ovenproof (preferably nonstick) skillet over medium heat. Add the potatoes. Cook until almost tender, about 10 minutes.
  2. Add the onion. Cook until softened, about 5 minutes. Pour off all but 1 tablespoon of the oil. Season the vegetables with 1 teaspoon salt and ¼ teaspoon pepper.
  3. Meanwhile, in a medium bowl, combine the eggs, rosemary (if using), and ½ teaspoon salt. Pour over the potatoes. Reduce heat to low. Cook, without stirring, for 1 minute.
  4. Stir once. Cook until the eggs begin to set, about 3 minutes.
  5. Transfer skillet to oven and bake until set, about 8 minutes.
  6. Use a knife to loosen the omelet from the side of the skillet. Slide or invert it onto a plate. Slice into wedges. Serve hot or at room temperature.