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Spanish Omelet

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Adjust Servings:
500 g raw potato
1 onion – white
150 ml extra virgin olive oil
3 tbsp chopped flatleaf parsley
6 Eggs

Spanish Omelet

  • Eggetarian
  • 35 mins
  • Serves 6
  • Easy



The Spanish omelet is a national delicacy of Spain. It is made with eggs and potatoes, fried in oil, and served either hot or cold. It’s a wonderful eating alternative for vegetarians looking to diversify their eating experience. The meal is also very hearty and will fill your stomach up, so you may want to invite someone to share with you. But don’t worry if you have leftovers, you can always take your Spanish omelet with you to work and eat it for lunch. Simply pack the omelet in your Vaya Tyffyn lunchbox, and you’ll be able to eat your meal fresh and hot.

Health Benefits

The eggs in Spanish omelets will provide you with tons of nutritional value and health benefits. Eggs are packed full of protein which is the building block of the body. Protein is needed to repair all types of cell damage. It also is essential for muscle repair and muscle fatigue recovery, making it a great meal for the physically active person. It makes a fantastic post or pre workout meal, as the potatoes also provide a lot of energy in the form of carbohydrates. This omelet also comes packed with the antioxidants Lutein and Zeaxanthin which work together to maintain eye health.

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How to make Spanish Omelet

  1. Scrape the potatoes or leave the skins on, if you prefer.
    1. Cut them into thick slices.
    2. Chop the onion.
  2. Heat the oil in a large frying pan.
    1. Add the potatoes and onion and stew gently
    2. Keep the pan partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.
    3. Strain the potatoes and onions through a colander into a large bowl.
    4. Set the strained oil aside.
  3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper.
  4. Heat a little of the strained oil in a smaller pan.
    1. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelet into a cushion.
  5. Invert on a plate and slide back into the pan when almost set.
  6. Cook for a few more minutes.
  7. Invert twice more, cooking the omelet briefly each time and pressing the edges to keep the cushion shape.
  8. Slide on to a plate and cool for 10 minutes before serving.

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