Spanish Omelette

Difficulty: Easy/Medium

I have to admit, that I don’t generally like omelettes but this version is quite good and relatively easy to make. Actually, it was the first omelette that I ate.I cooked omelettes before, but never ate any of them.


Olive oil
1 pound potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
4 eggs
1 tablespoon olive oil


Over medium heat add enough oil (I use olive oil) to cover bottom of a skillet. Layer potatoes and onion. Cover and cook until tender. Season with salt to taste and set aside. Beat eggs in a bowl. Add the potato mixture to the eggs and mix well. Heat a skillet over medium low heat with 1 tablespoon oil. Pour mixture into skillet. Cook until bottom is just golden and top still uncooked, about 5 minutes. Loosen sides with a spatula and slide onto a large plate. Cover the plate with the skillet and invert the plate. Return the omelette, cooked side up, to skillet, return to stove and cook 3 more minutes. Cut omelette into wedges and serve.

2 Comments Add yours

  1. Kev says:

    I wanted to try this.

  2. Alex says:

    It is fairly easy to make Kev. The hardest part of course is the flipping, but even if you messed up that part the omelette is still good and delicious!

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