Breakfast,  Quick & Easy

Spanish Omelette

A delicious recipe for Spanish Omelette. You only need three ingredients!

Sweet potato can be easily swapped for white potatoes. To slice my potatoes, I used a mandolin. It makes it so easy, but if you don’t have it, you can use a knife or a peeler. The thinner the slices, the quicker they will be ready. If your potatoes are a bit thicker, fry them first then add the chorizo and eggs.

This recipe is guidance on how to make a Spanish Omelette. You can add more ingredients if you want to. You can add onion, bell pepper, maybe even spinach. Whatever you have in your fridge that you need to use up. I am thinking about adding onion and a bit of nutritional yeast next time. The nutritional yeast will give the omelet a little a cheesy taste.

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 5 eggs
 1 sweet potato, sliced
 2 oz chorizo slices

1

Slice the potato thin. I used a mandolin to do that. Slice your chorizo if necesarry.

2

Heat a 1tbsp on olive oil on a small or medium-sized pan.

3

Arrange the sliced potatoes and chorizo on a pan. Fry until the potatoes are soft, around 5 minutes.

4

Whisk eggs, add salt and pepper. Pour the eggs over the potatoes and chorizo.

5

Fry for 2-3 minutes under a cover, until the eggs are fully cooked. Next, flip the omelet and fry for another 2-3 minutes - no cover needed.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 362
% Daily Value *
Total Fat 23g36%
Cholesterol 486mg162%
Sodium 355mg15%
Total Carbohydrate 14.5g5%
Dietary Fiber 1.9g8%
Sugars 3.7g
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 5 eggs
 1 sweet potato, sliced
 2 oz chorizo slices

Directions

1

Slice the potato thin. I used a mandolin to do that. Slice your chorizo if necesarry.

2

Heat a 1tbsp on olive oil on a small or medium-sized pan.

3

Arrange the sliced potatoes and chorizo on a pan. Fry until the potatoes are soft, around 5 minutes.

4

Whisk eggs, add salt and pepper. Pour the eggs over the potatoes and chorizo.

5

Fry for 2-3 minutes under a cover, until the eggs are fully cooked. Next, flip the omelet and fry for another 2-3 minutes - no cover needed.

Spanish Omelette

Share in the comments what you would add to this Spanish Omelette!

Looking for more breakfast ideas? Try my favorite Roasted Potatoes and Kale Hash with Eggs or Baked Oatmeal with Blueberries!

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

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✨ P.

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