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The best Spanish omelette recipe (just 5 ingredients)

A Spanish classic made with just potatoes, onions, eggs and olive oil. Cook it slowly and lovingly and it'll make a delicious light meal that's hard to beat. It's even posh enough to serve to guests!
5 from 5 votes
Prep Time 10 mins
Cook Time 50 mins
Cuisine Spanish
Servings (click to change) 4 to 5
Author Helen


  • ¼ cup olive oil plus a little extra (up to 2 tablespoons)
  • 4 small to medium potatoes (400 grams or 14 ounces) peeled and thinly sliced (about 2mm thick)
  • 1 large onion chopped in half and sliced thinly (so you have half-moon shapes)
  • 4 eggs
  • salt and pepper

To serve

  • salad, fresh bread, mayonnaise or chutney (all optional)


  • Heat up the olive oil in a medium to large frying pan / skillet on a medium-high heat.
  • Add the potatoes and onions and season well with salt and pepper. Stir fry for a minute or two. Then turn the heat right down, cover and let cook slowly for 20 to 25 minutes. Stir 2 to 3 times during cooking.
  • Meanwhile, whisk the eggs in a large jug or bowl. Grind in more salt and pepper.
  • Once the potatoes and onions are cooked, carefully lift them out of the pan with a slotted spoon (so that any excess oil gets left behind) and into the bowl/jug with the eggs. Let the mixture stand for about 10 minutes, to let the flavours meld together.
  • Pour 2 more tablespoons of olive oil into a smaller (20 cm) frying pan / skillet on a medium heat (use up any leftover oil in the larger pan first).
  • Tip the egg mixture into the pan. Let it sizzle for a minute, then turn the pan right down and let the omelette cook slowly (uncovered) for about 8 minutes or until it’s about 2/3 set. As it cooks, run a spatula around the outside of the pan to pull the omelette in towards the centre and shape it (optional but nice).
  • Slide the omelette from the pan onto a plate, then immediately turn the pan over and hold it over the top of the omelette. Flip the plate and the pan over so that the omelette lands back in the pan, cooked side up.
  • Put the pan back on the low heat, and let it cook slowly for another 5 minutes, shaping it a bit more with the spatula.
  • Finally, slide the omelette onto a wooden board or serving plate, and cut into slices like a cake. Serve with salad, crusty bread and mayonnaise, if you like.


Where's the recipe from?

Recipe adapted from many classic recipes, but using this recipe by Jane Baxter as a quantity guide.

What should the finished omelette look like?

The outside should be fully cooked. It will be golden brown with crispy bits of almost caramelised potato and onion running through it. 
The inside of the omelette should be moist and barely set – so don’t be tempted to overcook it!

How to serve your omelette

The omelette is best served warm or at room temperature, but it even tastes good cold.

How to store it

Leftovers keep really well in the fridge for a few days. Try them for breakfast or brunch the next day, or pack them for work or school lunches - by themselves or stuffed inside a baguette!
You can serve the leftovers cold or warm them through gently in the microwave, oven or air fryer. 
You'll find that the leftovers don't have that 'just set' quality in the middle any more, of course, but they'll be just as delicious!


Calories: 317kcalCarbohydrates: 29gProtein: 11gFat: 18gSaturated Fat: 3gCholesterol: 164mgSodium: 85mgPotassium: 981mgFiber: 6gSugar: 1gVitamin A: 238IUVitamin C: 26mgCalcium: 95mgIron: 8mg
Tried this recipe?Let me know if you liked it!