Table-Emptying Wonder: Mouthwatering Spanish Potato Omelette That Leaves No Leftovers

Introduction

This Spanish potato omelette recipe is a hit with everyone! It’s super easy to make and a perfect balance of fluffy eggs and crispy potatoes. It’s the perfect recipe to make when you have leftover potatoes or veggies. This omelette can be served for breakfast, lunch, or dinner, and it’s sure to leave no leftovers on the table!

Ingredients

• 4 medium potatoes, peeled and sliced thinly
• 1 onion, chopped
• 6 eggs, whisked
• 1/4 cup milk
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Step 1 – Cook the Potatoes and Onions

   In a large skillet, heat the olive oil over medium heat. Add the potatoes and onions and cook until the potatoes are tender, stirring occasionally. This should take about 10 minutes.

2. Step 2 – Whisk the Eggs

   While the potatoes and onions are cooking, whisk together the eggs, milk, salt, and pepper in a separate bowl.

3. Step 3 – Combine the Eggs and Potatoes

   Once the potatoes are tender, remove them from the heat and transfer them to a bowl. Pour the egg mixture over the potatoes and stir gently until well combined.

4. Step 4 – Cook the Omelette

   In the same skillet, heat a little more olive oil. Once hot, pour in the potato-egg mixture. Cook until the omelette is set and slightly browned on the bottom, for about 10 minutes.

5. Step 5 – Flip the Omelette

   Use a large plate to carefully flip the omelette, so the top side is now on the bottom. Slide the omelette back into the skillet. Cook until the other side is set and slightly browned for about 5-7 minutes.

6. Step 6 – Serve the Omelette

   Once the omelette is fully cooked, transfer it to a plate and let it cool for a few minutes before slicing and serving.

Nutritional Information

Nutrient	Amount Per Serving
Calories	317 calories
Fat	19.2 grams

FAQs

• Can I use other vegetables in this recipe?

  Yes, you can use any vegetable of your choice in this recipe. Bell pepper, mushroom, and zucchini work well.

• Can I use egg whites only?

  No, the yolk adds flavor and creaminess to the omelette. You can use 2 whole eggs and 4 egg whites if you want to reduce the calories.

• Is it necessary to flip the omelette?

  Yes, to get a uniformly cooked omelette, it’s important to flip it. You can use a plate to flip it instead of using a spatula.

• How do I store leftovers?

  You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

• Can I add cheese to the omelette?

  Yes, you can add grated cheese to the egg mixture before cooking.

Conclusion

This Spanish potato omelette recipe is a crowd-pleaser and the perfect recipe to use up leftover potatoes or veggies. It’s easy to make and ready in under an hour. Serve it for breakfast, lunch or dinner, and enjoy the simple yet delicious flavors of this classic Spanish dish.

Try this recipe and share with us how it turned out for you! Don’t forget to use the related minimum 5 hashtags including #SpanishPotatoOmelette #LeftoversRecipe #EasyBreakfastRecipe #OmeletteRecipe #PotatoRecipes when posting on social media.