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Spanish Omelette on a white plate

Spanish Omelette

Spanish Omelette consisting of just 4 basic ingredients (more could be added) is a classic Spanish recipe, an impressive dish, super easy to make and it is greatly versatile. A fabulous and delishhh dish indeed!
Course Appetizer, Breakfast, Brunch, Dinner, Lunch, Main Course, Main Dish, Side Dish
Cuisine Spanish
Keyword frittata, mediterranean dish, quiche, spanish omelet, spanish tortilla
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 406kcal
Cost £3


  • non stick pan or non stick skillet
  • chopping board
  • knife (pretty sharp)
  • wooden spoon/spatula


  • 6 large eggs
  • 1 large onion I used red organic
  • 3 med potatoes sliced or cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper or some chilli flakes/cayenne pepper
  • 6 tbsp parsley fresh -chopped (optional)
  • 1 med red pepper (optional) added in this recipe


  • Wash, peel and slice the potatoes, rinse them again and allow them to drain in a colander while you prepare other ingredients.
  • Peel, wash and shred the onion and add to the potatoes ready to be tossed in the heated pan.
  • Heat up the olive oil in a medium to large non-stick pan or non-stick skillet on medium-high heat.
  • Add the 2 tbsp of olive oil. Add the sliced potatoes and chopped onions, season well with salt and pepper. Sautee these for 1-2 minutes. Turn the heat down and toss occasionally. Cover and allow those to cook slowly (on low heat) for 15 minutes until the potatoes are nice and soft. Don't forget to turn and toss them a couple of times while cooking. Add the shredded red pepper now if you chose to use it.
  • Meanwhile, whisk the 6 eggs in a large bowl. Whisk them well and season a little more with salt and pepper.
  • Add the whisked eggs to the potato and onion. Mix a little so the egg mixes with the potato and spreads evenly around the pan.
  • Let it sizzle for 1 minute or so, then turn the heat down to the minimum and allow the omelette to cook (uncovered) slowly for approximately 7-8 minutes.
  • When the omelette is about 2/3 set, slide the omelette from the pan onto a plate, then immediately flip the plate so that the omelette lands back in the pan, cooked side up.
  • Place the non-stick pan back on low heat, and let it cook slowly for another 4-5 minutes.
  • When the omelette is ready, take it out onto a serving plate and cut into slices, pizza-like slices. Serve with any salad, crusty bread or however you fancy.


  • 3 medium potatoes or 4 smaller ones; 
  • use organic ingredients if you can; 
  • mix the potatoes and onions with the beaten/whisked eggs and allow to rest for 10-15 min for the flavours to blend in. I only do this when I have the time. 
  • Serve with crusty bread and some homemade avocado oil mayo. Mmm!


Calories: 406kcal | Carbohydrates: 35g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 928mg | Sodium: 460mg | Potassium: 1060mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 80mg | Calcium: 107mg | Iron: 6mg