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Spanish Omelet

Based on the Spanish dish tortilla de patata, roasted red peppers and sun-dried tomatoes give this potato omelet a burst of flavor and color.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
363 calories per serving


> 1/2 (24 oz) pkg ready-to-steam fingerling potatoes
> 1/2 (24 oz) jar roasted red peppers 
> 1 (5 oz) can tuna packed in water
> 6 large eggs
> 1/2 (8.5 oz) jar sun-dried tomatoes
> 1/2 cup chopped red onion
> 2 tbsp oil


Preheat the oven to 425°F. Prepare potatoes according to package directions. Let sit 1 min to cool.
While potatoes cook, drain the peppers and cut into strips. Drain the tuna. In a large bowl, beat the eggs. Add peppers, tuna, sun-dried tomatoes, and onion. Mix to combine. Quarter the potatoes lengthwise and fold into egg mixture. Season with salt (in moderation) and pepper.
Heat the oil over high heat in ovenproof skillet and stir the egg mixture into it. Bake for 15 min. or until eggs have set.

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