Spanish Potato Omelette

Photo Credit: Grandmother's Kitchen

A Spanish omelet, often known as a tortilla, usually contains thinly sliced potatoes that are layered and cooked with eggs. This Spanish potato omelette recipe uses red, baby potatoes instead, which are sweeter and more full-flavored than older potatoes. This omelet recipe also includes bacon, which is untraditional, but adds a salty, meatiness to the dish. For more Spanish flair, consider replacing some or all of the bacon with hot or mild chorizo sausage. More people are concerned about how ethically the chickens and eggs they purchase were raised. While factory farms keep chickens in confined conditions, cage free eggs or organic free range are better options. Cage free eggs refer to chickens that aren’t in cages, although they may still be confined to one space. Organic free range eggs are produced by chickens that have the freedom to go outside. Eggs from ethically raised chickens will make this potato omelette recipe even more delicious than it already is.

Nutrition Facts for: Spanish Potato Omelette From Grandmother's Kitchen
Ingredients: Bacon, olive oil, potatoes, shallot, coarse salt, black pepper, eggs, thyme, green onions, tomatoes.
* The entire recipe has been calculated for 8 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 420, Calories from Fat 246, Total Fat 27.3g 42%, Saturated Fat 7.6g 38%, Cholesterol 357mg 119%, Sodium 911mg 38%, Potassium 968mg 28%, Carbohydrates 20.6g 7%, Dietary Fiber 4.5g 18%, Sugars 6.2g, Protein 24.4g, Vitamin A 36%, Vitamin C 62%, Calcium 10%, Iron 26%

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