Spanish Potato Omelette
ContinentalBreakfastDesi eggsMedium
A thick Spanish-style omelette of potatoes, onion and egg, cooked slowly until golden — a filling breakfast or lunch, adapted for Pakistani kitchens.
Prep time10 min
Cook time20 min
Total time30 min
Servings2
Ingredients
- 4 eggs
- 2 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 3 tbsp oil
- 1/2 tsp salt
- Black pepper to taste
- Fresh coriander or parsley for garnish
Method
- Heat the oil and cook the potato slices and onion on low-medium heat for 12–15 minutes until soft, stirring gently. Do not let them brown too much.
- Drain the potatoes, keeping 1 tbsp of oil in the pan.
- Whisk the eggs with salt and pepper, then fold in the potatoes and onion.
- Pour the mixture into the pan and cook on low heat for 5 minutes until the bottom is set.
- Flip using a plate, cook the other side for 3–4 minutes, then slice and serve warm or at room temperature.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)14 g
Fat (estimate)20 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the potatoes slowly in the oil — they should soften, not crisp. Food safety: cook the omelette until the egg is fully set in the middle. Allergens: contains egg. Substitute: add a diced capsicum or a handful of peas to the potato mixture.