Ingredients
Scale
- 4 medium Yukon Gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 6 large eggs
- Salt, to taste
- Pepper, to taste
- Olive oil, for sautéing
Instructions
- Heat olive oil in a non-stick skillet over medium-low heat.
- Add sliced potatoes and onions, cooking until tender, about 15 minutes.
- In a bowl, beat the eggs with salt and pepper.
- Combine the sautéed potatoes and onions with the egg mixture.
- Pour the mixture back into the skillet and cook until set, about 5-7 minutes.
- Carefully flip the omelette to cook the other side until golden brown.
- Let the omelette rest for a few minutes before slicing and serving.
Notes
Serve warm, at room temperature, or cold. This dish pairs well with crusty bread and a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and pan-cooking
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg