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Spanish Oven Omelet with Diced Potatoes

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Spanish Oven Omelet with Diced Potatoes

Spanish Oven Omelet with Diced Potatoes

Jessica Braider
Spanish tortillas – or oven omelets – make a delicious breakfast, brunch or dinner. They can be served warm, cold or in between (in Spain they cut them into small wedges and eat them cold!). Though the recipe calls for goat or feta cheese, you can use any hard or soft cheese that you like.
Cook Time 30 mins
Total Time 30 mins
Servings 4 servings


  • 3/4 lb. Yukon Gold or russet potato peeled and diced
  • 2 - 3 Tbsp. extra virgin olive oil
  • 1 yellow onion finely chopped
  • 1/2 cup chopped ham or smoked turkey, sundried tomatoes, or sliced mushrooms (optional)
  • 1/2 - 1 tsp. fresh or dried rosemary
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 5 eggs
  • 1/4 cup low fat milk (or use any variety)
  • 3 Tbsp. goat or feta cheese crumbled


  • In a medium-sized, microwave-safe bowl, sprinkle the potatoes with about 1 Tbsp. water, cover them lightly, and microwave them on high heat for 3 – 5 minutes until they are fork tender. (Alternatively, boil or steam them for 5 minutes on the stovetop.)
  • Preheat the broiler and set the rack 4 – 5 inches from the heat source. Spray a heavy medium-sized, oven-proof skillet with nonstick cooking spray and heat the oil in the same skillet over medium heat.
  • Sauté the onions until they are softened, about 5 minutes. Add the softened potatoes, any optional fillings, rosemary, salt and pepper and sauté it for about 3 more minutes.
  • In a separate bowl, combine the eggs, milk and cheese and pour the mixture over the potatoes in the skillet. Raise the heat to medium-high, and cook the mixture for about 2 minutes, until the eggs start to set.
  • Place the skillet under the broiler and cook it until it is golden brown on top, 3 – 5 minutes. Watch closely so it doesn’t burn. Remove the oven omelet from the oven, let it cool for a few minutes, cut it, and serve it warm (or cold, if you prefer).

Slow Cooker Directions

  • Omit the oil. Combine all remaining ingredients in the slow cooker and mix well. Cook on low for 5 – 6 hours or on high for 2 1/2 – 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel and dice the potatoes and store submerged in water to prevent browning, chop the onion, chop the ham or other optional ingredients if using and refrigerate if necessary, combine the spices, crumble the cheese if necessary and refrigerate, make the egg mixture and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use 1 tsp. or more of rosemary, and one of the optional fillings, or serve with hot pepper sauce, such as Tabasco.
Tip: Yukon Gold potatoes, named for their yellow hue, are great for boiling, steaming, mashing and adding to soups.
Video: Watch Jessica make it on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 15g, 23%; Saturated Fat: 4g, 20%; Cholesterol: 270mg, 90%; Sodium: 420mg, 18%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Breakfast/Brunch, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Lunch, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Vegetarian, Winter
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