Potato and Onion Omelette with Garlic and Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A simple yet satisfying Spanish breakfast or light lunch featuring fluffy eggs folded around tender potatoes and onions, infused with garlic and rosemary for herbal depth. This Spanish-inspired recipe, ready in about 25 minutes, combines potato, red onion, eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, peeled and finely diced (1/4 inch) potato
• 1 small, finely diced red onion
• 3 large eggs
• 2 tbsp olive oil
• 1 clove, minced garlic
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a non-stick skillet over medium heat. Add 1 medium peeled potato finely diced (1/4 inch) and 1 small red onion finely diced, and cook for 8-10 minutes, stirring occasionally, until potatoes are tender and golden.
2. Step 2: Stir in 1 minced garlic clove and 1/2 tsp dried rosemary, cooking for 30 seconds until fragrant. Remove skillet from heat and let cool for 1 minute.
3. Step 3: Whisk 3 large eggs with 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Pour egg mixture over potato-onion mixture in skillet, stirring gently to combine.
4. Step 4: Return skillet to medium-low heat and cook for 5-7 minutes, tilting pan to let uncooked egg flow to edges, until eggs are set but still moist in center.