breakfast brunch

Spanish Omelet

Serve this hearty omelet with a tossed salad for a quick weeknight meal.
5m
PREP TIME
30m
COOK TIME
8
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 6 Servings

  • 8 large eggs
  • 1 1/2 cups French's® Original Crispy Fried Onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoon Olive oil
  • 3 cups (16 ounces) frozen cubed or shredded hash brown potatoes
  • 1 salsa
  • 1 FRANK'S RedHot® Cayenne Pepper Sauce

INSTRUCTIONS

  • 1 BEAT eggs, 1/2 cup Crispy Fried Onions, salt and pepper in large bowl; set aside.
  • 2 HEAT oil until very hot in a 10-inch nonstick skillet. Sauté potatoes for about 7 minutes or until browned, stirring often. Stir egg mixture into potatoes. Cook, uncovered, over low heat for 15 minutes until eggs are almost set. Do not stir.
  • 3 SPRINKLE eggs with remaining 1 cup Crispy Fried Onions. Cover and cook for 8 minutes until eggs are fully set. Cut into wedges and serve with salsa and splash on Frank's RedHot Sauce to taste.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

Entrees

Salad and Dressings

Side Dishes