Spanish Omelette

Spanish Omelette

  • Prep: 25 min
  • Cook Time: 15 min
  • Total: 40 min
  • Serving: Serves 4 people

This staple is a well-known Spanish dish. Spanish Omelette can be served for breakfast or dinner. Mix in mushrooms or tomato sauce to suit your tastes.


  • 1 pound of baking potatoes, peeled, sliced and lightly sprinkled with salt
  • 1/3 cup of olive oil
  • 1 medium yellow onion, thinly sliced
  • 1, 1/2 teaspoons of kosher salt
  • 1/4 teaspoon of black pepper
  • 6 eggs
  • 1 tablespoon of fresh rosemary, finely chopped
  • 1 garlic clove, minced
  • Juice from half a lemon (optional)


  1. Heat the oven to 350 degrees. Peel and slice the potatoes in half, cutting them into 1/4-inch thick slices.
  2. Heat olive oil in an ovenproof, non-stick skillet over medium heat. Add the potatoes and cook for about 10 minutes, or until they are almost tender. Add the onion and cook until softened, or about 5 minutes.
  3. Pour off all but one tablespoon of the oil from the potatoes and onion mixture, and season them with 1 teaspoon of the salt and pepper.
  4. In a medium bowl, combine the eggs, rosemary, garlic and remaining salt.
  5. Pour the eggs over the potatoes and reduce the heat to low. Cook them, without stirring, for a minute.
  6. Stir once and cook until the eggs begin to set, or for about three minutes. Transfer them to the oven and bake until set, or for about 8 minutes.
  7. Once cooked, use a knife to go around the edges of the skillet to loosen the omelette.
  8. Slide or invert the omelette onto a flat plate, about the same diameter as the skillet.
  9. Cut the omelette into wedges to serve. Sprinkle with salt to taste, and fresh lemon juice (optional).

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