Spanish omelette in a cast iron frying pan

Real Spanish omelette

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(36 ratings)

Prep: 10 mins Cook: 50 mins


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 flat-leaf parsley
  • 6 eggs



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


  1. Scrape 500g new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop 1 onion.

  2. Heat 150ml extra-virgin olive 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 onion through a colander into a large bowl (set the strained oil aside).

  3. Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

  4. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

  5. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. 

  6. 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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Greenplover's picture
27th Apr, 2018
So easy! Will be making this regularly as it was very tasty. Flipping was easy with a flat plate. We ate some warm with a green salad and the rest cold the next day, both utterly wonderful. Really liked the cushion shape which was again easy to achieve. Didn't mess with the recipe either.
alicia23p'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.


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