Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 8 Ratings

A taste of this omelet and you’ll be transported to Spain. There are patatas bravas-inspired potatoes, crisped up for maximum deliciousness, salty serrano ham, manchego cheese, and paprika-spiked aioli. If you’re serving these omelets for brunch, why not pair with classic Spanish drinks? A dry cider or a crisp, effervescent Txakoli from the Basque region would both taste fantastic. A note to nervous first-time omelet makers: use your small nonstick skillet, if you have one. It’ll make the eggs easier to slide out!


Credit: Greg DuPree

Recipe Summary

40 mins
1 hr 15 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475°F. Toss potatoes with 2 tablespoons oil, ¾ teaspoon salt, ½ teaspoon paprika, and several grinds of pepper on a rimmed baking sheet. Roast, tossing halfway through, until golden and tender, 20 to 25 minutes.

  • Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-low. Add garlic, remaining ¾ teaspoon paprika, and ¼ teaspoon salt; cook until fragrant, about 30 seconds. Add tomato paste and stir to combine. Whisk in ½ cup water and simmer until reduced to ¼ cup, 8 to 10 minutes; transfer to a bowl. Let cool completely and whisk in mayonnaise.

  • Beat 2 eggs in a small bowl. Wipe out skillet and heat over medium-low. Add ¼ of the prosciutto and cook, turning once, until crisp, about 2 minutes. Add beaten eggs, tilting skillet to coat bottom. Top with 1 teaspoon chives and ¼ cup cheese. Cook until omelet is just set, 2 to 3 minutes. Fill with ¼ of the potatoes and transfer to a plate. Repeat with remaining prosciutto, eggs, chives, cheese, and potatoes to make 4 omelets.

  • Serve omelets topped with aioli and chives. 

Nutrition Facts

592 calories; fat 40.4g; saturated fat 13.7g; cholesterol 402.8mg; carbohydrates 30.3g; sugars 3.7g; protein 27.5g; sodium 1367.1mg; fiber 3.7g.