PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
Load your next omelette with hearty potatoes and onions for a simple, but so comforting bite.
We’re big potato fans in this house. In fact, Reuben is pretty disappointed if I serve a starch other than potatoes. Yeah, we’re Scandinavians. 
Did you know they contain Vitamin C, Thiamin, Vitamin B6, Potassium, Copper, Manganese, Iron, and more? I believe that within a balanced diet potatoes are a delicious way to get your starch. Make sure to choose organic potatoes when possible.
When I first heard about Spanish omelettes, I was all, “An omelette filled with potatoes? SIGN ME UP!”
However, after several rounds of recipe testing, I kept hitting a road block. Most recipes call for you to cook the Spanish omelette on one side, then flip the whole huge thing over. I just couldn’t figure out a way to easily accomplish this without making a mess. Raw egg on my stovetop = no go.
Then it hit me: why not just make an omelette like I usually do and fill it with the potatoes?
Bingo.
Now you can get all of those lovely flavors from a Spanish omelette with half of the work and mess.
You could even cook up the potatoes ahead of time for an extra speedy prep time. Semi-fancy breakfast in a flash = my jam.
For another delicious potato dish, click here for the Potato Farl recipe.
Print
- Total Time: 35 minutes
- Yield: 3 servings 1x
Ingredients
- 1 pound organic potatoes (peeled and thinly sliced,)
- ½ medium organic yellow onion (very thinly sliced,)
- ¾ cup extra virgin olive oil
- salt and pepper (to taste)
- 6 large pastured eggs (divided)
- fresh chives (for serving, optional)
Instructions
- Place the potato slices on one half of a clean dish towel. Fold over the dish towel and press briefly on the slices to dry them out.
- Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the potatoes and onion. Season with salt and pepper and stir. Cover and cook until the potatoes are tender, about 20-25 minutes. Turn off heat and remove potatoes and onions with a slotted spoon to a plate with a double layer of paper towels to drain. Pour the olive oil off of the pan and reserve.
- Place 2 of the eggs in a bowl and beat until uniform. Season with salt and pepper. Heat the empty skillet over medium-high heat. Add a tablespoon of the reserved olive oil. Pour in the eggs and turn the heat down to low.
- When the eggs are almost set, add ? of the potatoes to half of the omelette. Fold the empty half over the potatoes. Cook until the eggs are set to your liking.
- Repeat with the remaining eggs and potatoes.
- Serve hot with butter and a sprinkle of chives.
- Prep Time: 35 minutes
- Category: Breakfast
