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Spanish Omelette

Prep Time:

15 Minutes

Cook Time:

45 Minutes


4 Servings



About the Recipe

A staple lunch box filler. Spanish tortilla made con huevos, patata y cebolla


  • 12 free range eggs

  • 2 or 3 large white potatoes

  • 1 large onion

  • salt and pepper



Peel the potato's, cut in half and then cut into thin slices about 1 centimetre each. Par boil these in hot water for 3-4 minutes drain and pat dry with some kitchen roll to get rid of any moisture. Fry these in a large frying pan with plenty of olive oil for 8 minutes adding the diced onion half way through.


Whisk your eggs in a large bowl and add your salt and pepper. Add the potato and onions to the bowl and give your frying pan a clean to make sure that your omelette comes out nice and easily. Add oil to the pan and wait for it to heat then add the omelette mixture.


An easy cheats way to make a perfect omelette every time is instead of attempting what could potentially be a fatal flip, after 5 minutes of frying place the pan under the grill in the oven and allow the grill to cook the omelette from the top. Simples!

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