Spanish Omelette

The Spanish omelette, or potato omelette, is one of the typical dishes of the cuisine of Spain. It is rare to find a bar that does not have a good potato omelette among its tapas. This is a simple dish to prepare, made mainly with potatoes and eggs. Some versions also include onion.

When cutting the potatoes, you can choose to slice them thinly or cut them into cubes of different thicknesses. On this website, we like the potato to be the absolute star of this dish, so we have opted to cut the potatoes into thick cubes. We have also decided to include onion in our omelette, as we believe it adds extra creaminess and freshness to this dish. But you can do it without onion.

On our website, you can find a version of the Spanish omelette specially designed for those who do not consume animal products - our eggless potato omelette, which is just as delicious, or even more so, than the traditional recipe.

Fried or Boiled Potatoes?

This is a topic that always brings controversy to this recipe. In many cases, people prefer to boil the potatoes first and then add them to the egg to make the omelette. This way, it will be more tender, and if you like it less set or creamy, this will be an essential requirement to achieve the desired result. We also have to say that this method is the healthiest between the two.

On the other hand, many people advocate slowly frying the potatoes with the onion to allow them to absorb the onion's flavor, giving the final omelette a more robust taste. This method is suitable if you prefer a firmer, less set omelette.

In our recipe, we have chosen the second method. After all, both are equally effective. As always,  it depends on the taste of the person consuming it. There are different opinions throughout Spain without a clear answer, but as we have said, all are equally valid. How do you prefer it?

How to make the recipe Spanish Omelette

1. First, peel and chop the onion. The choice of cut depends on individual taste. If you like to find pieces of onion in the omelette, cut it into thick pieces; if you prefer it to be less noticeable, chop it finely.
2. Once the onion is chopped, sauté it in a pan with a little olive oil. While cooking the onion, peel and cut the potatoes into cubes of the desired thickness. You can also slice them thinly.
3. Heat plenty of oil in a pan. Once the oil reaches an appropriate temperature, add the potato cubes. Cook until the potatoes are tender but, preferably, not browned.
4. When the onion is tender, remove it from the pan and place it in a large bowl. Set it aside. Similarly, when the potatoes are tender, remove them from the pan and place them in a colander to drain excess oil. After this, add the potato cubes to the bowl with the onion.
5. In another bowl, beat the eggs with a little salt. Once beaten, pour the eggs into the bowl with the potatoes and onions. If desired, add a little more salt. Mix.
6. Heat a little oil in a nonstick pan, about 24 centimeters in diameter. Pour the contents of the bowl into the pan. Cook for a few minutes over medium heat.
7. With the help of a plate, flip the omelette. Continue cooking for a few more minutes on the other side. If desired, you can flip the omelette several times to better control the cooking process. Once the omelette is golden on both sides, transfer it to a plate and serve.

Notes and Tips

The potato omelette is one of those dishes that improves over time. Prepare a large omelette, and you can enjoy this delicious dish for a couple of days.

If you store it for the next day, make sure to place it in the fridge and cover it so that its surface does not dry out.