Spanish omelette isn’t actually complicated to make, but to get the flavour so it makes you go ‘Wow!’ – now that’s an art form! And in this easy Spanish omelette recipe I’m going to show you how.
This easy version of the Spanish omelette is thinner than the traditional one because it will cook quicker, but you can also apply this technique for making a fat omelette, just be sure to get the temperature right so that the omelette cooks in the middle without drying out at the edges.
The Importance of a Good Pan
Your Spanish omelette won’t turn out good if you don’t have a good enough pan. And believe me, it’s really frustrating to go to all the trouble of cooking an omelette, only to find it’s all dried out on the bottom and half-stuck to the pan.
So go to the trouble of getting yourself an omelette pan and you won’t regret it next time you make Spanish omelette.
It’s not only important for the looks of the omelette but it’s also important that the pan distributes the heat evenly along the bottom, is an efficient non-stick pan, and is flat and weighted on the bottom.
I like to have a lid for my frying pan and although it isn’t standard to use the lid for cooking an omelette, sometimes I do, especially if I want to leave it alone on a very low heat while I get on with something else for a while.
To view this omelette pan from Amazon click here.
Free Range Eggs for the Spanish Omelette
Please don’t buy standard commercial supermarket eggs. The egg industry is so barbaric. If you absolutely must buy them, only buy the ones marked as free range eggs. But even then the words ‘free range’ don’t mean that the chickens necessarily get to run around or have any real quality of life.
Better is find a local farmer who has chickens out free to scratch the ground in liberty and buy your eggs there.
So, to start your omelette, go find yourself a dozen farm eggs from happy chickens you’ve seen running around!
Finely chop one onion and a couple of potatoes. If you like, you can add some fresh parsley and a couple of cloves of garlic, but it’s completely optional and a very subtle difference in the final omelette.
Sprinkle on some salt. Heat a little olive oil in a frying pan to medium heat and slow-fry the potatoes and onions until soft. Be sure to add enough salt as too little salt can ruin the flavour.
Taste your potatoes – if their flavoursome you’re omelette is on track. If they’re bland, you’ll need to correct that for a tasty omelette. The most common reason for a bland omelette is not adding enough salt.
Meanwhile, beat 8-10 eggs, with a pinch of salt, in a bowl until all the bits have gone and the egg looks frothy and smooth. Remove the potatoes from the heat and scoop them out from the hot oil with a slotted spoon. Use kitchen roll to remove any excess oil on the potato-onion mix.
Pour the potato onion mix into the beaten eggs and stir well.
So, to the Actual Cooking of this easy Spanish Omelette Recipe
Take a clean non-stick frying pan suitable for omelettes and lightly grease with olive oil. Put on the heat to warm up. When the pan is medium hot, add the egg-potato-onion mix and stir twice. Then take an egg slice and gently keep moving the edges of the omelette toward the middle of the pan.
After a moment turn the heat down low and leave the omelette alone to cook slowly.
After about 30 minutes you should be able to see the omelette more solid on top. When it’s solid enough, slide a fish slice underneath the omelette to make sure it isn’t stuck, place a plate over the top of the frying pan and flip it over.
Return the omelette to the pan to finish cooking for another 10-15 minutes or until cooked.
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 8-10 free range eggs
- 1 chopped onion
- 2 finely chopped potatoes
- 2 sliced garlic cloves (optional)
- chopped fresh parsley (optional)
- salt & pepper
- Heat a little oil in a frying pan and fry the potato, onion, garlic and parsley on a low heat with a good sprinkling of salt. Leave alone, stirring occasionally until well cooked but not brown - about 20 minutes.
- Beat the eggs well and add a pinch of salt.
- Remove the potatoes and onions from the heat and take out of the pan. Get rid of any excess oil with the help of some kitchen paper and then mix the potatoes and onions into the bowl with eggs.
- Heat a clean frying pan with a touch of oil and pour in the omelette mixture. Initially, give a quick stir and pull the edges into the middle of the pan to help expose more of the mixture to the heat. You can only do this at the beginning of the process, otherwise it will become like scrambled egg!
- After the initial stir, leave the omelette well alone to cook on a low heat.
- The secret is to let the omelette take as long as it takes and not try to hurry it. If you have the heat too high, the outside will go brown and the omelette will be dry.
4 Secrets to the Wow! flavour of a Great Spanish Omelette
Secret #1 – use enough salt. The salt brings out the flavours of the potato, onion and egg and without it you won’t get the wow factor.
Secret # 2 – cook the potatoes on a low to medium heat, long and slow. Don’t worry if they seem to take forever, just let them do their thing until they’re soft, gooey, tasty and thoroughly cooked through.
Secret # 3 – when you first start cooking the omelette move it around in the pan so that more egg mix gets exposed to the heat. This will help speed up the cooking time and help the top side get cooked.
Secret # 4 – let the omelette cook really slowly. You want it to be moist and if you get impatient and turn up the heat, your omelette will dry out.
If you like this easy Spanish omelette recipe or have any suggestions please leave a comment below!