Omelet in Spanish

  • Author: sara
  • Total Time: 50


  • 1 lb. New Potato
  • 6 Egg
  • 5 fl. oz Olive oil
  • 1 Onion
  • 3 tbsp Parsley
  • Pepper black ground, to taste


Peel new potatoes (you can leave the peel), cut into thick pieces.

Finely chop the onion.

Heat the oil in a pan, add the potatoes and onions, simmer over low heat, cover with a lid, stirring for 30 minutes, until the potatoes are soft.

Throw the potatoes and onions in a colander and save the drained oil.

Separately, beat the eggs, then add the potatoes, parsley, and season with salt and pepper. Rest of the oil heat in a small saucepan. Transfer everything to a prepared frying pan and cook over low heat, leveling the omelet with a spatula.

When the eggs grab, turn the omelet over on a plate, then let it slide into the pan and fry on the other side for a few minutes. Turn over again, fry on the other side, leveling with a spatula so that the omelet retains its shape. Transfer to a plate and chill for 10 minutes before serving.


  • Serving Size: 4
  • Calories: 207 Kcal
  • Fat: 17.7 g
  • Carbohydrates: 7.2 g
  • Protein: 4.9 g