Best Spanish Omelette With Sweet Onions Recipes

SPANISH POTATO OMELET

Spanish Potato Omelet image

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

Provided by PATTY5

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

½ cup olive oil
½ pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes - peeled, seeded, and coarsely chopped
2 green onions, chopped

Steps:

In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g

SPANISH OMELETTE WITH SWEET ONIONS

Spanish Omelette With Sweet Onions image

I thought I'd try to make my own Spanish omelette. I first tried a Rick Stein recipe which used salt cod, but I wasn't impressed, so I thought I'd adapt his recipe to make a plainer version. You could add anything you wanted to it - a bit of chorizo, peas, spinach, ham or just have it plain like this with a bit of salad.

Provided by Snowbunny Andorra

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

450 g peeled potatoes
2 large onions, sliced
8 eggs
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
salt and pepper

Steps:

Heat the oil in a heavy-based frying pan.
Over a medium heat, add the onions and cook for three minutes, stirring occasionally.
Meanwhile, cut the potatoes into thick matchsticks (about 5 mm square, the length of the potatoes).
Add the potatoes to the pan and cook for 15 minutes or until tender, stirring occasionally.
Beat the eggs and season well with salt and pepper. Add the parsley to the mix.
Pour the egg mix over the potatoes, toss quickly to coat and put over a very low heat for 15 minutes, or until nearly set.
Use a plate to help you turn the tortilla over in the pan. Heat over the same low heat for another 5 minutes to cook the other side.
Serve warm or at room temperature.

Nutrition Facts : Calories 320, Fat 16.4, SaturatedFat 4.1, Cholesterol 372, Sodium 152.9, Carbohydrate 27.5, Fiber 3.8, Sugar 4.4, Protein 15.7

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