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Spanish Omelette

If you've ever had a Spanish Omelette, then you'll love this version. It is tasty, simple, filling and the perfect meal when served with a salad.

Spanish Omelette


300 g white floury potatoes

1 large brown onion, sliced into strips 1/4 cup extra-virgin olive oil

1/2 cup finely chopped fresh parsley 4 eggs




1. Peel the potatoes and slice them thin using a mandoline and prepare the onion.

2. Heat the oil in a deep frying pan, add half the potatoes and onions and stew gently for about 10 minutes. Stir occasionally until the potatoes are softened. Remove and repeat with the remaining half. Remove from the pan.

3. Beat the eggs in a large bowl, and add the potatoes and onion and salt to taste. Let the mixture rest for 10 minutes.