This is a classic 5-Ingredient Spanish Omelette. Made of 5 simple ingredients like golden potatoes, cage-free eggs, ripe tomatoes, onion, fresh parsley, and of coarse salt and pepper.
This breakfast skillet dish is super filling, really delicious, and it is perfect for Sunday brunch.
I am a huge potato lover, and would eat anything that has potato like potato hash, fried potato, or potato pie. My hubby on other hand is not like me, and to tell you the truth he is not a big fan of this dish, so whenever I crave something starchy and make Spanish Omelette for breakfast, I make sure to add some kind of meat like ham or bacon, extra bacon. That is the only way my hubby enjoys this dish for breakfast. I don't blame this guy, caus men want meat in everything they eat. Right ladies?!?
If you are going to make Spanish Omelette Recipe PLEASE tag @munchkintimeblog and use a hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation 😀 Thank you!
Now scroll down to see how to make this classic Spanish Omelette.
Huge Thank You goes to Fred Meyer Stores for sponsoring this recipe!
Preheat the oven to 500F.
Heat olive oil in the cast iron skillet on a medium heat. Add potato and onion.
Season with salt and pepper and cook for about 15 minutes, or until potato softens, stirring frequently.
In a mixing bowl whisk eggs and season with salt and pepper.
Gently spoon out potato into the bowl, give it a stir.
Return potato back to the skillet.
Add sliced tomatoes, then carefully put the skillet inside the oven and broil it 8 inches from the top, for about 3 minutes. Reduce the heat to 350F, then place the skillet on the middle rack and cook Spanish Omelette until eggs are not runny.
Remove from the oven and let it set for 5 minutes.
Cut into wedges, garnish with parsley and serve with salsa or sour cream. Enjoy!
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Spanish Omelette
Equipment
Ingredients
- 1 lb potato about 3 medium potatoes, washed and thinly sliced
- 8 -10 eggs
- 1 small onion diced
- ⅓ cup olive oil
- 1-2 medium tomatoes sliced
- salt and pepper to taste
- 3 tablespoons parsley chopped
Instructions
- Preheat the oven to 500F.
- Heat olive oil in the cast iron skillet on a medium heat. Add potato and onion. Season with salt and pepper and cook for about 15 minutes, or until potato softens, stirring frequently.
- In a mixing bowl whisk eggs and season with salt and pepper. Gently spoon out potato into the bowl, give it a stir.
- Return potato back to the skillet.
- Add sliced tomatoes, then carefully put the skillet inside the oven and broil it 8 inches from the top, for about 3 minutes. Reduce the heat to 350F, then place the skillet on the middle rack and cook Spanish Omelette until eggs are not runny.
- Remove from the oven and let it set for 5 minutes. Cut into wedges, garnish with parsley and serve with salsa or sour cream. Enjoy!
Notes
Nutrition
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We had this for supper with some long green beans. We loved it and I shall definitely make it again. It really is quick and tasty - specially welcome if you don't feel like spending a lot of time cooking.
Anne
Thank you, Anne! I am so happy you enjoyed it!
Omelette are certainly one of my favorite breakfasts! This one looks excellent! thank you for linking up at Welcome home Wednesdays! See you tomorrow!
Thank you, Alisha! I am so happy you like this Spanish Omelette!