Potato Omelette

So this one is a slight twist on the Spanish Tortilla but it is nowhere near as heavy and does not use that much oil and is much quicker to prepare. Great when you need a protein and carb fix!

  • Servings: 1
  • Difficulty: Easy
  • Print


  • 2 medium eggs
  • 1 medium potato, sliced
  • 1/2 medium onion, sliced
  • 1/4tspn salt
  • pinch of course black pepper
  • 1.5tbpsn oil


  1. Heat 1tbspn oil, on low to medium heat, in a frying pan.
  2. Add sliced potatoes, cover and let cook till potatoes are partially cooked, say 5-10mins.
  3. Add sliced onions, stir and cover for another 5 minutes, till potatoes are cooked.
  4. In a separate bowl, whisk the eggs with salt and pepper, add the potato and onion mixture to this bowl and give it another quick whisk.
  5. Add .5tbpsn to the same pan, add the egg mixture. Cook uncovered on low heat for 5 minutes, cover and cook till eggs are set. (If the bottom is cooking too quick, flip the omelette once and cook till the other side is cooked through)
  6. Serve hot with a side salad.

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