Spanish Omelette



  • 1 Medium Onion
  • 6 Large Eggs (best quality free range)
  • 2tbsp Olive oil
  • Salt
  • Pepper
  • 4 medium potatoes (precooked or leftovers)



This is a great way to use up any leftover cooked potatoes!

Dice the cooked potatoes and slice the onions thinly.  Heat the oil until fairly hot.  Warm the potatoes and cook the onions in the oil for five minutes, until cooked but not brown. Drain the potato mixture and keep the oil (allow them to cool!)  Beat the eggs with the salt and pepper, add the potato mixture and stir well. It is nice to set it aside for 10 minutes at this point but not essential.

Heat a little of the oil saved earlier in a medium frying pan. Add the mixture and cook until brown on the bottom.  Turn using a couple of plates (this will be a bit messy) then brown the other side, add more oil if the pan is dry.

The Omlette is cooked when it is brown on both sides and a little runny in the middle – this should take approximately 10 minutes. Brush with a little of the reserved Olive Oil.  It can be served warm but we prefer it cold the next day.

The recipe for this tasty spanish tortilla can also be made using raw potatoes but please add 5 minutes cooking time to the first stage.



Achieving the right consistency can be a bit trial and error, you can experiment with a deeper frying pan. No one will object to eating up the failures. If you are using raw potatoes the traditional method is to cook them first in the hot oil gently without browning them, this takes about 12-15 minutes. After cooking this recipe with Jean-Christophe I have learnt it is better food safety to let the potato mixture cool before adding it to the Eggs. This is great if you’re looking for delicious vegetarian recipes as an alternative to meat dinners.