Baked Spanish Potato Omelet
40 minweeknight3 servingsvegetarianhigh-protein
Ingredients
- Eggs7 largeOn hand
- Potato600 g, diced smallOn hand
- Onion1 medium, finely slicedOn hand
- Olive oil100 mloptional
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Steps
- 1
Heat the oven to 200°C / 400°F.
5 min
- 2
Soften the potato and onion slowly in the olive oil, lid on.
18 min
- 3
Beat the eggs with salt in a big bowl.
2 min
- 4
Fold the warm potatoes through the egg.
2 min
- 5
Pour into an oiled oven-safe pan.
1 min
- 6
Bake until the center is just set.
12 min
Cook’s note. Let the potatoes turn fully tender; firm cubes crack the omelet when you slice it.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.