Easy Spanish omelette recipe with potatoes
The first time I tried making a Spanish omelette, I thought it’d be a breeze—eggs, potatoes, how hard could it be? Turns out, very. I dumped raw potatoes straight into the eggs like some kind of breakfast criminal. It was a mushy, undercooked disaster. My roommate at the time took one bite and said, “Uh… did you forget to cook the potatoes?” Now, after years of trial and error (and a few more disasters), I’ve finally got it down. This dish is my go-to for lazy dinners, potlucks, and even breakfast leftovers. It’s forgiving once you know the tricks.
Recipe Card
| Recipe Title | Easy Spanish omelette recipe with potatoes |
|---|---|
| Servings | 4 |
| Prep Time | 15 mins |
| Cooking Time | 25 mins |
| Calories | 320 per serving |
Ingredients
- 4 medium potatoes (about 1.5 lbs), thinly sliced
- 1 medium onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil (yes, really—trust me)
- Salt and pepper to taste
The potatoes? Non-negotiable. I once used sweet potatoes thinking I was being ~healthy~, and it turned into a weird, sweet mess. Onions are flexible—I’ve forgotten them before and lived to tell the tale. The olive oil seems excessive, but skimping means stuck potatoes. Learned that the hard way when mine fused to the pan like cement.
Directions
- Heat olive oil in a non-stick skillet over medium-low. Add potatoes and onions, stirring occasionally, until tender (15–20 mins). Don’t rush this!
- Drain potatoes/onions in a colander, reserving a bit of oil for the pan.
- Whisk eggs with salt and pepper in a large bowl. Add the drained potatoes/onions and mix gently.
- Reheat the skillet with a splash of reserved oil. Pour in the egg mixture, flattening it with a spatula.
- Cook on low for 5–7 mins until edges set. Here’s the scary part: flip it. Slide onto a plate, invert pan over it, and flip back into the skillet.
- Cook another 5 mins until golden. Let rest 5 mins before slicing.
The first time I tried flipping, I panicked and used a lid instead of a plate. Half the omelette ended up on the stove. My dog got a very fancy snack that night. Now I use a big plate and commit to the flip like it’s a rollercoaster—no hesitation.
This omelette is my weeknight hero. It’s cheap, filling, and even my picky nephew will eat it. Leftovers? Amazing cold or reheated. I’ve served it at brunch with a side of skepticism (“You made this?”) and smugly nodded. It’s not fancy, but it’s reliable—once you stop undercooking the potatoes.
Next time, I’d add a pinch of smoked paprika for fun. Maybe throw in some spinach if I’m feeling virtuous. But honestly? It’s perfect as-is. Comfort food doesn’t need to be complicated.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 22g | 20g | 12g |
Yeah, it’s not “light,” but you’re frying potatoes in olive oil—what did you expect? I’ve tried baking the potatoes first to cut oil, but the texture suffers. For gluten-free pals, this is already safe. Vegetarians, rejoice. Vegans… maybe try a chickpea flour version?
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Potatoes | Sweet potatoes (not recommended) |
| Onions | Shallots or leeks (yum) |
| Olive oil | Vegetable oil (okay in a pinch) |
Sweet potatoes were a mistake—too sweet, too mushy. Shallots are fancy and delicious, but regular onions work fine. I ran out of olive oil once and used butter. It tasted great but burned easier. Stick with olive oil unless you like scraping pans.
Tips
- Slice potatoes THIN. Thick chunks won’t cook through, and you’ll curse past-you.
- Low and slow for cooking. High heat = burnt outside, raw inside.
- Let it rest before slicing. Otherwise, it falls apart like my first attempt.
- Use a non-stick pan. Cast iron is too heavy for flipping.
I once got impatient and cranked the heat to “volcano.” The outside blackened while the inside stayed jiggly. My smoke alarm sang me the song of its people. Now I embrace the slow cook—put on a podcast, stir occasionally, and pretend I’m patient.
FAQ
Can I add cheese?
Sure, but purists will side-eye you. I’ve added feta crumbles before—delicious, but it makes flipping riskier. Proceed with caution.
Why won’t mine flip without breaking?
You’re probably slicing too early or not letting the bottom set. Wait until the edges look fully cooked, and use a big plate for support. Or embrace the scramble—it’ll still taste good.
Can I make it ahead?
Absolutely! It’s even better the next day. Room temp or lightly reheated is ideal. I’ve eaten it cold straight from the fridge at 2am, no regrets.
That’s everything I know about making Easy Spanish omelette recipe with potatoes! Hope you give it a try. And if you mess it up, you’re in good company—I still botch the flip sometimes. Just call it “deconstructed” and serve it with a smile.
