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Mini Spanish Omelets

Serve with a green salad for brunch or dinner. Tuck the leftovers of this portable dish away for the next day’s work or school lunch.

Serves 6
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
221 calories per serving


> 3 tbsp olive oil
> 3/4 cup diced onion
> 1 1/4 lbs fingerling potatoes
> 1/2 tsp salt, divided
> Cooking spray
> 6 large eggs
> 1/3 cup whole milk


Preheat oven to 350°F. In a 12-inch skillet, heat the oil on medium-high. Add the onions and cook 5 min., until golden and tender, stirring often.
Meanwhile, thinly slice the potatoes and place in a medium microwave-safe bowl. Season with ¼ tsp salt. Cover with vented plastic wrap and microwave 4–5 min., until tender.
Coat the cups of a 12-cup muffin pan with the cooking spray. In a large bowl, beat the eggs, milk, and remaining ¼ tsp salt until smooth. Season with pepper.
To the muffin pan cups, add the potatoes and sautéed onions, alternating between. Divide the egg mixture among the cups. Bake 18–20 min., until eggs are set and edges are brown.

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