This easy Spanish omelet is a simple, hearty breakfast made with tender potatoes, onions, and eggs, cooked until golden on the outside and soft in the center—perfect for a satisfying small-batch meal.
Slice the potatoes and onions and cook in olive oil over medium heat until softened and lightly golden.
Whisk the eggs until smooth, then combine with the cooked potatoes and onions and season.
Pour the mixture back into the pan and cook until the bottom is set, then carefully flip and cook until golden and cooked through.
Let cool slightly before slicing and serving.
Watch the Recipe
Notes
Use waxy potatoes like Yukon gold for the best texture—they hold their shape better during cooking. Letting the potato and egg mixture rest briefly helps the flavors meld and improves texture.