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Best Easy Spanish Omelet Recipe

Name: Best Easy Spanish Omelet Recipe
Total time: 35 min
Yield: 190 g
Ingredients: Yukon gold potatoes 12 oz; Large eggs 6 pieces; Yellow onion 1 medium; Red bell pepper 1 medium; Olive oil 4 tbsp; Kosher salt 1 tsp; Black pepper 0.25 tsp; Chopped fresh parsley 2 tbsp

A hearty Spanish omelet filled with potatoes, peppers, and onions is a protein-rich, vegetarian-friendly breakfast or dinner. This family-friendly dish is filling, flavorful, and rooted in Mediterranean tradition.

Cook 35 min Difficulty NORMAL 250 kcal

#vegetarian #mediterranean #diabetic friendly

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Ingredients

Main ingredients

Yukon gold potatoes 12 oz
Large eggs 6 pieces
Yellow onion 1 medium
Red bell pepper 1 medium
Olive oil 4 tbsp

Seasonings/Sauce

Kosher salt 1 tsp
Black pepper 0.25 tsp
Chopped fresh parsley 2 tbsp

Nutrition summary

Carbohydrates 26 g 42%

Protein 12 g 19%

Fat 10 g 39%

Serving size 190g

Cooking steps

1

Peel and thinly slice the potatoes and onion; thinly slice the red bell pepper as well for even cooking.
2

Heat 3 tbsp olive oil in a 10-inch nonstick skillet over medium heat. Add potatoes, onions, and bell pepper with 1/2 tsp salt. Stir to coat; cover and cook on medium-low, gently turning every 3 minutes until potatoes are just tender but not browning, about 12 minutes.
3

In a large bowl, whisk the eggs with 1/2 tsp salt and black pepper until well mixed. Gently fold the warm drained potato-pepper mixture into the eggs. Let sit for 2 minutes to allow flavors to meld.
4

Wipe the skillet and add remaining 1 tbsp olive oil; heat over medium-high until shimmering. Pour in the egg and vegetable mixture and agitate the pan gently for 30 seconds with a rubber spatula to prevent sticking.
5

Reduce heat to medium-low and cook undisturbed for 5–6 minutes, running spatula around edges to loosen. When almost set, invert the omelet onto a plate, then slide it back into the skillet. Cook another 2–3 minutes to finish and ensure the center is just set.
6

Slide the omelet onto a cutting board, cool 2 minutes, garnish with parsley, then slice into wedges and serve warm or at room temperature.

Personalized Q&A

Q. What's the key ingredient in this Spanish Omelet recipe?

The cornerstone of this Spanish Omelet is Yukon gold potatoes, which provide a creamy texture and hearty base. Combined with eggs, onions, and bell pepper, the potatoes define the dish’s flavor and traditional Spanish character.

Q. How do I avoid overcooking or burning the omelet?

Careful heat control is essential: start with medium heat to soften the vegetables gently, then lower the heat while cooking the omelet. This helps prevent burning the bottom. Running a spatula around the edges as it cooks also prevents sticking and ensures even texture.

Q. What’s the best way to achieve a tender, moist omelet?

Use low to medium heat throughout the cooking process and avoid frequent flipping. Letting the vegetable and egg mixture sit for 2 minutes before adding to the skillet helps set the structure, while gently agitating in the pan at the start yields a uniform, moist omelet.

Q. How many calories and how much protein are in each serving?

Each serving of this Spanish Omelet contains 250 kcal and 12 grams of protein. Protein accounts for approximately 19% of total calories, with the balance coming from carbohydrates and fats—making this dish both hearty and balanced for a vegetarian meal.

Best Easy Spanish Omelet Recipe

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