Omelets come in a wide range of different ways, from sizes, fillings and textures. This is definitely my favorite way because of how filling it is.

Basically a Spanish omelet has potatoes in it, so feel free to customize your own to your own likes or dislikes. Feed a big group with one easy recipe.

The best thing about omelettes is that you can literally put anything you want in it them. The even better thing about the Spanish omelette is adding the potatoes! Its an entire breakfast made in one single pan. No mess, no fuss and really easy to make! Its great when you have company over as it not only saves on dishes, its saves huge on time as well!

Try this out for your company this weekend! They will not only love the taste, but might even be full right passed lunch!

Want more breakfast recipes? Check out:

Fully Loaded Potato Pancakes

Breakfast Bacon and Egg Monkey Bread

The Best French Toast

To make this Spanish omelette, heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.

While the potatoes are cooking, add the onions and cook until soft and translucent, without any color, 5 to 7 minutes. Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible.  

In a separate large bowl, add the eggs salt and pepper and whisk together well.

Add in parsley, cheese and bacon. Mix well with egg mixture.

Fold in the potato and onion mixture and fold to blend with a spatula.

Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peek underneath), 7 to 10 minutes.

Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the omelette.

Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes.

Once finished, flip back onto a plate and serve!

Print Recipe

Ingredients:

• Extra-virgin olive oil
• 5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
• 1 yellow onion, finely diced
• 9 eggs
• Kosher salt
• 2 tablespoons parsley, chopped
• 1 cup mozzarella
• 1 cup cooked bacon, crumbled

Directions:

1. Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
2. While the potatoes are cooking, add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
3. Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible.  
4. In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture, bacon, cheese, parsley and season with salt.
5. Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peek underneath), 7 to 10 minutes.
6. Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.