A Fast Breakfast Spanish Potato and Onion Omelet

Share This
()

Spanish Potato and Onion Omelet. A filling yet nutritious breakfast is a productive way to start any day, especially one loaded with flavor. Spanish Potato and Onion Omelets are simple to make and pack plenty of protein with diced ham and eggs paired with the complementary tastes of onion and potatoes.

Find more recipes at Culinary.net.

 

Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

  • 1          cup olive oil, divided
  • 4          Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
  • salt, to taste
  • pepper, to taste
  • 2          medium onions, thinly sliced (2-2 1/2 cups)
  • 6          eggs
  • 4          ounces cured, cooked ham or prosciutto, diced
  1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper, to taste. Repeat with remaining potatoes.
  2. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
  3. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate. Add remaining olive oil to pan; slide omelet back into pan.
  4. Cook until golden brown on bottom.
  5. Slide omelet onto serving plate. Let cool. Cut into wedges.

SOURCE:
Culinary.net

How useful was this post?

Click on a star to rate it!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Share This

Leave a Reply

Your email address will not be published.