The best Spanish omelette recipe (just 5 ingredients)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 to 5
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Calories
317 kcal
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Cuisine
Spanish
The best Spanish omelette recipe (just 5 ingredients)
Description
This Spanish omelette starts by frying thinly sliced potatoes and onions in olive oil on low heat with seasoning. The slow cooking allows the potatoes to soften while the onions become tender and slightly caramelized without browning too much.
The cooked vegetables are then mixed with beaten eggs seasoned with salt and black pepper. The mixture rests briefly before being poured into a smaller pan with olive oil to cook slowly. This gentle heat ensures the omelette sets evenly with a custardy texture inside and a firm, golden crust outside.
Finished omelette should have fully cooked edges with some crispy, caramelized bits while maintaining moistness and slight softness in the center, avoiding overcooking.
This dish is versatile, suited for warm meals or eating cold. Leftovers keep well refrigerated for several days and can be reheated gently or packed for meals on the go.
Ingredients
- ¼ cup olive oil plus a little extra (up to 2 tablespoons)
- 4 potato 400 grams or 14 ounces) peeled and thinly sliced (about 2mm thick, small to medium
- 1 onion chopped in half and sliced thinly (so you have half-moon shapes, large
- 4 egg
- salt
- black pepper
To serve
- Salad all optional, fresh|or chutney
- bread
- mayonnaise
- chutney
Instructions
- Heat up the olive oil in a medium to large frying pan / skillet on a medium-high heat.
- Add the potatoes and onions and season well with salt and pepper. Stir fry for a minute or two. Then turn the heat right down, cover and let cook slowly for 20 to 25 minutes. Stir 2 to 3 times during cooking.
- Meanwhile, whisk the eggs in a large jug or bowl. Grind in more salt and pepper.
- Once the potatoes and onions are cooked, carefully lift them out of the pan with a slotted spoon (so that any excess oil gets left behind) and into the bowl/jug with the eggs. Let the mixture stand for about 10 minutes, to let the flavours meld together.
- Pour 2 more tablespoons of olive oil into a smaller (20 cm) frying pan / skillet on a medium heat (use up any leftover oil in the larger pan first).
- Tip the egg mixture into the pan. Let it sizzle for a minute, then turn the pan right down and let the omelette cook slowly (uncovered) for about 8 minutes or until it’s about 2/3 set. As it cooks, run a spatula around the outside of the pan to pull the omelette in towards the centre and shape it (optional but nice).
- Slide the omelette from the pan onto a plate, then immediately turn the pan over and hold it over the top of the omelette. Flip the plate and the pan over so that the omelette lands back in the pan, cooked side up.
- Put the pan back on the low heat, and let it cook slowly for another 5 minutes, shaping it a bit more with the spatula.
- Finally, slide the omelette onto a wooden board or serving plate, and cut into slices like a cake. Serve with salad, crusty bread and mayonnaise, if you like.
Notes
- The exterior will have golden brown, crispy bits from the potatoes and onions, while the center remains moist.
- Serve the omelette warm, at room temperature, or cold—leftovers store well in the fridge for a few days.
- Reheat gently in microwave, oven, or air fryer to preserve texture without overcooking.
- This recipe is adapted from classic sources using quantities from Jane Baxter’s version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 5
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 85mg | 4% |
| Potassium | 981mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 26mg | 29% |
| Calcium | 95mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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