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  • 2 tablespoons olive oil
  • 1 small baking potato, peeled and thinly sliced
  • 1/2 small yellow onion, thinly sliced
  • 4 eggs
  • 1/2 teaspoon kosher salt
  • Coarsely ground black pepper


  1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato; cook, 5 minutes or until soft.
  2. Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
  3. In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
  4. Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa.
Recipe by Monica Bhide

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The recipe was originally published as Spanish Tortilla on

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