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Spanish omelette

by Christina Julia

Spanish omelette

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 large potatoes, quartered
  • 6 eggs
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • salt and freshly ground black pepper


  • Boil the potatoes in a saucepan of salted water for 15–20 minutes until
    just tender. Drain and leave until cool enough to handle, then cut the
    potatoes into slices.
  • Beat the eggs in a bowl with salt and pepper to taste.
  • Heat the oil in a deep non-stick frying pan over a low heat, add the
    onion and diced potatoes, and sauté for 10–15 minutes, stirring
    frequently, until soft and golden. Preheat the grill to hot.
  • Add the eggs to the frying pan, and cook undisturbed for 5 minutes or
    until the eggs are just beginning to set in the centre. Slide the frying pan
    under the hot grill, and cook for a few minutes until the top is golden
    brown. Serve the omelette hot or cold, cut into wedges.

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