Spanish Potato and Onion Omelets

Spanish Potato and Onion Omelets

This recipe has been provided to AEB as is by the National Onion Association


Recipe and image courtesy of the National Onion Association.

Yield: 6 servings (2 wedges each)


  • 3/4 to 1 cup olive oil
  • 4 cups potatoes, peeled and cut into 1/8 inch slices
  • 2 1/2 cups onion, thinly sliced
  • Salt and pepper to taste
  • 2 to 4 oz. diced cured ham or prosciutto
  • 6 eggs


  1. Heat half the oil in a large sauté pan. Cook half the potatoes until tender and golden, turning often. Season with salt and pepper. Fry the remaining half and season. Put 4 tablespoons oil in pan and cook onions until soft, about 15 minutes. Sprinkle with salt and pepper, to taste. Combine onions and potatoes.
  2. In a large bowl, beat eggs and add to onion mixture. Heat pan with 3 tablespoons oil and pour in the eggs and potatoes. Add diced ham or Prosciutto. Reduce heat to low and cook for about 8 to 10 minutes until golden brown on the bottom. Invert a platter over the pan and flip the omelet onto the plate. Add a tablespoon or two of oil to the pan and slide the omelet back into the pan. Cook until golden brown on the bottom. Slide out onto a serving platter. Cool slightly, then cut into wedges. Serve at room temperature.


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