Spanish Omelette
Servings
41 slice each
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F (skip this and see recipe notes if you do not have an oven-proof skillet). Peel and dice the potatoes into about 1-inch cubes.
  2. Put the potatoes in a pot on the stove and cover with cold water. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
  3. Drain the potatoes well and set aside to cool slightly.
  4. Put the eggs, salt, and pepper in a bowl and mix well with a whisk or fork.
  5. Heat an oven-proof skillet on the stove to medium-high. Add the oil. Add onion and cook about 5 minutes until soft. Add the cubed potatoes.
  6. Pour the egg mixture over the potatoes and onions. Press down with a spatula to make an even layer and shake gently to prevent sticking. Lower to medium heat and cook about 7 minutes.
  7. Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
  8. Slice into 4 wedges. Serve warm.
Recipe Notes

If you do not have an oven-proof skillet: In step 5, turn the heat to medium-low. Cover the pan with a lid or piece of foil to cook the eggs completely through, about 10 minutes.

For more veggies, add thawed or fresh spinach or other vegetables when adding the eggs to potato.

Keep potato skins on for added fiber and vitamins!

 
Nutrition Facts
Spanish Omelette
Amount Per Serving (1 slice eachg)
Calories 218 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 279mg 93%
Sodium 383mg 16%
Potassium 606mg 17%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 2g
Protein 12g 24%
Vitamin A 8%
Vitamin C 13%
Vitamin D0%
Calcium 5%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
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