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Spanish Omelets

Spanish Omelet
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Serves 4| Hands-On Time: | Total Time:


  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.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 300Calories From Fat 54%
  • Fat 18g
  • Sat Fat 3.5g
  • Cholesterol 317mg
  • Sodium 840mg
  • Carbohydrate 24g
  • Fiber 2g
  • Sugar 2g
  • Protein 12g
What does this mean? See Nutrition 101 .

Quick Tip

Make it a meal: Serve the omelets with salad greens tossed with olive oil and white wine vinegar.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.