Real Spanish omelette

Real Spanish omelette

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(17 ratings)

Ready in about 1 hour


Serves 4

Make an omelette the Catalonian way, a classic dish made simple with only 5 ingredients.

Nutrition and extra info

  • Vegetarian


  • kcal516
  • fat43g
  • saturates7g
  • carbs23g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.31g
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  • 500g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 onion, preferably white



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 150ml extra-virgin olive oil
  • 3 tbsp chopped flatleaf parsley
  • 6 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

  2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

  3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

  4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

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Comments, questions and tips

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aliciapearce23's picture
17th Jun, 2015
I finally got around to making my first spanish omelette following this recipie. I used half the oil recommended and still found it to be fairly greasy. Next time I would cook it for longer but on a higher heat as some bits were burnt. I'd also experiment with more fillings such as spinach and chorizo.
29th Apr, 2015
Excellent recipe! I didn't follow it word for word...I added a little more onion and parsley, and it turned out perfectly! So easy to make and it looked so professional :) Definitely recommend!
3rd Sep, 2014
Really simple and easy to follow. Also very tasty! I used normal potatoes and it worked fine, although I can see new potatoes would be better. Thanks for a great recipe.
24th Jun, 2014
I made this earlier this evening, easy and delicious! I added a little to garlic to the potatoes and some chives to the eggs, nice. Thanks for the recipe!
4th Sep, 2013
Simplicity at its best. Really satisfying, filling and easy to make. You can't beat this recipe. It is so important to have a smaller pan so it is thick! You don't want a thin Spanish omlette. Followed the recipe except for the oil, put a little bit less in. Had no trouble turning it, I recommend turning it using the flat lid of a frying pan. It's also nice cold served with a salad! Yummy!!!
28th Jun, 2013
A lovely authentic recipe.
6th May, 2013
I would give this five stars as I thought it was delicious. Husband rated it as a four. Only problem was getting it out of the pan, method suggested did not work. Ended cutting it into four in the pan but it was substantial enough not to break up. Served it with buttered new potatoes, dressed salad and a glass of crisp white wine. Didn't use parsley (not one of my favourite herbs). Love it!
25th Apr, 2013
Hi Mary, I'm having Spanish Omelette tonight, thank you.
16th Apr, 2013
I would certainly add pepper and parsley. If you find it too difficult to toss the omalette, then simply grill it at the end, frittata style. A super dish, and can also be made with left over potatoes, a great way to use them up. Love it.
7th Jan, 2013
I found this a very satisfactory recipe, but my omelette would have looked better if I had finished it under the the grill, as I have done before. Turning is tricky! I liked parsley in it, and did add half a red pepper too.


1st Apr, 2017
It was very good. Withholding a star because of my usual complaint: quantities are not clear. Onion sizes vary greatly. It would be more helpful to give a volume of chopped onion. And eggs: medium, large, extra large? "Plenty" of salt equals how many tsp? More salt than I used, probably because of the potatoes. Pans: diameter of "large" and "smaller"? How about a half tsp of crushed garlic? Or less, perhaps: enough to hint garlic, not enough to shout "GARLIC!". Thanks.
goodfoodteam's picture
10th Apr, 2017
Thanks for your feedback. We specify exact sizes when it's key to the success of the recipe, otherwise we keep things loose, enabling people to use what they have in the way of ingredients and equipment. Sometimes, it's a question of taste too. We're glad to hear the recipe turned out well nonetheless.
21st Mar, 2016
I was worried about the omelette breaking when sliding into the pan so I used two plates. Place the first plate over the omelette in the pan and turn. Place the second plate over the first plate and turn. Now place the pan over the second plate and turn. Make sure your hands aren't oily when turning the plates! I added rosemary. It turned out perfectly.