How to make the perfect Spanish omelette

Practically a staple on any Spanish menu the humble Spanish Omelette can be made with or without onions and can be served either runny or dry.

Recipe for four servings:

  • Six eggs
  • Two potatoes, peeled, cut in half, and sliced horizontally
  • One large onion, sliced
  • Salt
  • One litre of olive oil (trust me on this)


In a large pot, heat ¾ of the olive oil over medium heat. When the oil is hot enough and not smoking, add the potatoes and onions and cook for around 10 minutes.

While the potatoes and onions are cooking, mix six eggs in a bowl and add the salt.

When the potatoes are cooked, place them and the onions on a plate covered with paper towel to help soak up excess oil. Allow the potatoes and onions to cool for 10 minutes before adding them to the eggs.

In a medium sized non-stick frying pan, add a tablespoon of oil and heat until it is nearly smoking.

Add the egg, onion and potato mixture to the frying pan and stir with a spatula so that the bottom does not coagulate and the mixture cooks evenly until you start to see cooked egg on the top of the mixture. Once this occurs run your spatula around the edge of the pan to ensure that nothing sticks when it comes time to flip the mixture onto a plate.

Once you have flipped the omelette slide it back into the pan with the former upside now down.

Now cook for 5 minutes on a low to medium heat and then serve with fresh tomatoes and crusty bread.


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