Spanish omelette


  • 500 g potatoes

  • 1 onion

  • 4 eggs

  • olive oil, salt


  • 1.

    Peel and cut potatoes into thin slices, rub salt in potatoes

  • 2.

    Heat a large skillet a good amount of olive oil, enough to cover all the potatoes

  • 3.

    When the oil is hot put the potatoes and reduce heat to a minimum so that they do very slowly and are tender, when they are half cooked add onion diced very small, let it do with the potatoes until they are tender

  • 4.

    In a bowl beat eggs, add a little salt

  • 5.

    Take a spatula with potatoes and onions from the pan trying to avoid taking oil and add the beaten eggs, stir and toss in a skillet with very little olive oil over high heat, fry for 4 minutes using a plate to give the turn and fry the other side another 3 to 4 minutes.

  • 6.

    And after this is a wonderful omelette

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 194kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 8g
  • Carbohydrate 25g
  • Sugar 2g
  • Sodium 69mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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