Easy Spanish Omelette Recipe

 Easy Spanish Omelette (or Spanish Tortilla) made quick and simple with potatoes and onions is a delicious, hearty breakfast or brunch 

 – ▢  ⅓ cup avocado oil – ▢4 cups yukon gold potatoes, chopped into bite-sized (3 potatoes) – ▢½ medium yellow onion, thinly sliced – ▢2 cloves garlic, optional – ▢10 egg – ▢Sea salt, to taste – ▢Black pepper, to taste


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Step 1

 Preheat the oven to 350 degrees F.


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Step 2

Dice potatoes and sauté in avocado oil in a large oven-safe skillet. Stir frequently until potatoes are golden brown, 5–8 minutes. Toss cut onions for 5 more minutes until transparent. Add garlic. 

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Step 3

 In a mixing bowl, whisk together the eggs, sea salt, and pepper until well-beaten.

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Step 4

 Pour the beaten egg mixture into the skillet, evenly coating the potatoes and onions.

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Step 5

 Place skillet in preheated oven and bake omelette 18–22 minutes. Some areas of the omelette may bubble, but it will settle after chilling. 

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Step 6

Remove omelette from the oven and allow it to cool for at least 15 minutes before slicing and serving.

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