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Spanish Omelet

Spanish Omelet is the happy marriage of potatoes and eggs cooked on the stove top, then broiled for the final touch.
Servings 6


  • 3 cup finely chopped potatoes
  • 1 medium onion, finely chopped
  • 3/4 tsp Adobo
  • 1/4 tsp crushed chilies
  • 2 tbsp oil
  • 8 Nature's Yoke eggs, beaten
  • 2/3 cup milk
  • 1/2 tsp salt
  • 1/8 tsp pepper


  • Combine potatoes, onion, Adobo and chilies. Heat oil in 10-inch ovenware skillet.
  • Add potato mixture to skillet; cover and cook over medium heat 12-15 minutes or till tender, stirring occasionally.
  • Combine eggs, milk, salt and pepper; pour over potatoes in skillet. Reduce heat; cover and cook over low heat 10 minutes or till eggs are nearly set.
  • Uncover skillet and place under broiler 3-4 inches from heat for 2 to 3 inches or just till top is set.