Spanish omelette with onions and potatoes Recipe

A classic Spanish omelette filled with potatoes, garlic and onions.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 5/5

Les ingrédients

Pour people
  • Charlotte potato(s) : 600 g
  • Onion(s) : 2 whole
  • Garlic clove(s) : 4 whole
  • Olive oil : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Whole egg(s) : 12 whole


  • ETAPE 1

    Peel the potatoes and cut them into 5 mm thick slices. Peel and slice the onions. Peel and finely dice the garlic.

    Heat the olive oil in a large frying pan, add the potatoes, garlic and onion stirring occasionally until the potatoes have softened.

  • ETAPE 2

    Strain the oil from the potatoes and onions through a colander and set the oil aside.

    Beat the eggs together in a bowl and then add the the potatoes. Season with salt and pepper.

  • ETAPE 3

    Heat a small amount of the strained oil in a frying pan. Pour the omelette mixture into the pan and cook over a medium heat. As the omelette begins to cook use a spatula to push down the edges.

  • ETAPE 4

    When the omelette is almost cooked and the eggs are set, invert the omelette onto a plate. Slide it back into the pan and cook for a few more minutes.

  • ETAPE 5

    Remove from the pan and allow to cool for 10 minutes before serving.

Chef's tip

«Cut the potatoes on a mandoline to make sure they are all the same thickness. They will then cook evenly.»

Your comments