Spanish Potato Omelet

Looking for an easy work week dinner meal,  we have you covered with this easy Spanish Potato Omelet. A 4 ingredients recipe: Olive oil that shines by its antioxydants and polyphenols content, the onions and potatoes for a good source of fiber and vitamin C  to which you add a great protein, the eggs, rich of powerhouse disease fighting nutrients like lutein and zeaxonthin to support eye health.


Spanish Patato Omelet

“This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients – simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They’ll all taste great, so get experimenting! ”

Spanish Potato Omelet in 3 easy steps

Spanish Potato Omelet in 3 easy steps


  • 6 waxy potatoes
  • 1/2 onion
  • 250 ml olive oil
  • 6 large free-range eggs


  1. Peel the potatoes, then carefully cut them into thin slices. Peel and finely slice the onion. Warm a non-stick frying pan on medium and add the onion, potatoes and olive oil. Add a pinch of salt.
  2. Cook on medium-low for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up.
  3. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.

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