Start your morning right with a Spanish Omelette, featuring tender Yukon Gold potatoes and sautéed onions folded into softly whipped eggs. Cooking the potatoes slowly in olive oil ensures a delicate texture, and flipping the omelette gives it a beautiful golden finish. Ready in under an hour, this classic breakfast brings a taste of Spain to your table for a satisfying weekend brunch or a special weekday treat.
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Ingredients for Spanish Omelette
For the omelette
- Eggs – Whisk them well for a fluffy and cohesive base.
- Yukon Gold Potatoes – Their creamy texture is perfect here; peel and slice them thinly for even cooking.
- Yellow Onion – Finely chop it to blend seamlessly into the dish, adding a sweet depth of flavor.
- Olive Oil – Use a generous amount to cook the potatoes and onions to tender perfection; it’s worth it!
- Salt – A little goes a long way in bringing all the flavors together.
- Black Pepper – Just a pinch for a subtle kick that complements the richness.
Cook Time for Spanish Omelette Potatoes
I always remind my family that good things take a little time, but this Spanish Omelette comes together faster than you might think.
The key is that gentle simmer for the potatoes and onions. It makes all the difference for that authentic, melt-in-your-mouth texture.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
This makes it a fantastic centerpiece for a relaxing weekend brunch. If you’re looking for more high-protein breakfast recipes to power your mornings, I’ve got you covered.
How to Make Spanish Omelette with Onion
Step 1: Cook the Potatoes and Onion
Heat 1/2 cup of olive oil in a 10-inch nonstick skillet over medium heat. Add the thinly sliced potatoes and finely chopped onion, and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
Step 2: Drain and Cool
Drain the potato and onion mixture in a colander, reserving 2 tablespoons of the oil in the skillet. Set the drained mixture aside to cool slightly for about 5 minutes.
Step 3: Combine with Eggs
In a large bowl, whisk the eggs with 1 teaspoon of salt and 1/2 teaspoon of black pepper until well combined. Add the slightly cooled potato and onion mixture to the eggs and gently stir to combine. This creates that iconic savory baked egg cake base.
Step 4: Cook the Omelette
Heat the reserved 2 tablespoons of oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it evenly with a spatula. Cook for 5-7 minutes, or until the edges are set but the center is still slightly runny.
Step 5: The Flip
Carefully flip the omelette by placing a large plate over the skillet, inverting the skillet to transfer the omelette onto the plate, then sliding it back into the skillet. Cook for an additional 3-5 minutes, or until the omelette is fully set and golden brown on both sides.
Step 6: Serve and Enjoy
Transfer the omelette to a serving plate and let it cool for 5 minutes before slicing into wedges. This classic Spanish tapas dish is wonderful served warm or at room temperature.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this Spanish Omelette more times than I can count. Here are my best kitchen-tested tips to make it your own.
- Flavor Swap: For a different twist, try swapping half the yellow onion for a finely diced leek. It adds a wonderful, gentle sweetness.
- Diet Tweak: To lighten it up, you can use a well-seasoned cast iron skillet and reduce the olive oil slightly. The Heart-Healthy Version from experts confirms that every bit helps.
- Texture Fix: Ensure your potato slices are uniformly thin. I find a mandoline works best for achieving the perfect, even cook on every slice.
- Storage Tip: Leftovers keep beautifully! Store them in an airtight container in the fridge. They are fantastic cold for lunch the next day, much like my roasted sweet potato kale quinoa salad.
Spanish Omelette
Ingredients
- 6 large eggs beaten
- 2 cups Yukon Gold potatoes peeled and thinly sliced
- 1 cup yellow onion finely chopped
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment
- skillet
- colander
- spatula
Method
- Heat 1/2 cup olive oil in a 10-inch nonstick skillet over medium heat. Add the thinly sliced potatoes and finely chopped onion, and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
- Drain the potato and onion mixture in a colander, reserving 2 tablespoons of the oil in the skillet. Set the drained mixture aside to cool slightly.
- In a large bowl, whisk the eggs with 1 teaspoon salt and 1/2 teaspoon black pepper until well combined. Add the slightly cooled potato and onion mixture to the eggs and gently stir to combine.
- Heat the reserved 2 tablespoons of oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it evenly with a spatula. Cook for 5-7 minutes, or until the edges are set but the center is still slightly runny.
- Carefully flip the omelette by placing a large plate over the skillet, inverting the skillet to transfer the omelette onto the plate, then sliding it back into the skillet. Cook for an additional 3-5 minutes, or until the omelette is fully set and golden brown on both sides.
- Transfer the omelette to a serving plate and let it cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
When my grandmother used to make her Spanish Omelette, she always reminded us that good food is also good for you. This savory baked egg cake is naturally packed with protein from the eggs, which keeps you satisfied all morning long.
The Yukon Gold potatoes offer a wonderful source of potassium and fiber, especially if you leave the skins on for extra nutrients. Adding onion not only enhances flavor but also provides antioxidants. While I use a generous amount of olive oil for authenticity, it’s heart-healthy monounsaturated fat.
For those tracking their nutrition, here’s a helpful breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Protein | 14g |
| Carbohydrates | 18g |
| Fat | 18g |
| Fiber | 2g |
If you’re looking for more protein-packed breakfast options, my cottage cheese egg bites are another family favorite. For official nutrition guidance, the USDA Nutrition Guidelines offer helpful serving recommendations too.
A Lighter Version of Spanish Omelette
While I adore the traditional method, I’ve also created a lighter version for those days when I want something equally delicious but a bit gentler. The secret is using a well-seasoned non-stick skillet and reducing the oil just slightly without sacrificing flavor.
Instead of frying the potatoes and onions in copious olive oil, I sometimes roast them in the oven with just a tablespoon of oil until they’re tender and golden. Then I simply fold them into the egg mixture as usual. You still get that wonderful crispy potato onion frittata texture with fewer calories.
Another trick I love is adding extra egg whites to boost the protein while keeping it light. For two whole eggs, I’ll add three additional egg whites – it makes the Spanish Omelette even fluffier and more satisfying. If you enjoy lighter dishes, you might also appreciate my roasted sweet potato kale quinoa salad or these grilled sweet potato wedges as sides.
Thoughtful Tips for Special Diets
Over years of cooking for friends and family with different dietary needs, I’ve learned that small adjustments can make traditional recipes work for almost everyone. My cousin follows a diabetic-friendly diet, so I’ve experimented with ways to make our favorite dishes more suitable for blood sugar management without losing the soul of the recipe.
For a lower glycemic version of this Spanish Omelette, I sometimes replace half the potatoes with cauliflower. Simply steam or roast cauliflower florets until tender, then slice them thinly like the potatoes. The texture remains wonderful, and it significantly reduces the carb content. You can also try sweet potatoes instead of Yukon Golds – they have a lower glycemic index while still providing that comforting starchiness.
Portion control is another simple trick. I serve smaller wedges alongside a generous green salad or roasted vegetables to create a balanced plate that’s naturally sugar-conscious. For those avoiding added sugars entirely, this recipe is already perfect as written – no sugar alternatives needed!
How to Serve Spanish Omelette
I’ll never forget the first time I experienced a proper Spanish tapas spread in Barcelona – small plates covering the entire table, laughter filling the air, and this beautiful golden Spanish Omelette right at the center. It was served at room temperature, cut into small cubes with toothpicks, and everyone kept reaching for just one more piece.
At home, I love serving this classic Spanish tapas dish either warm from the pan or at room temperature. For breakfast, a simple wedge with a side of fresh fruit feels perfectly balanced. For lunch or dinner, I’ll add a crisp green salad with my pickled red onions for brightness and some crusty bread to soak up every last crumb.
When I’m feeling fancy for brunch, I’ll garnish the Spanish Omelette with a dollop of garlic aioli, some smoked paprika, and fresh parsley. It pairs beautifully with a simple tomato salad or these homemade sweet potato chips for contrasting textures. However you serve it, this versatile dish always brings people together around the table.
Mistakes to Avoid
Over the years, I’ve made plenty of mistakes with my Spanish Omelette – it’s how I’ve learned what truly works. I remember one Sunday brunch where I rushed the potato cooking and ended up with crunchy potatoes in an otherwise perfect savory baked egg cake. Here are the common pitfalls I help friends avoid.
First, don’t slice the potatoes too thick. They need to be thin enough to cook through without burning. I aim for ¼-inch slices – thick enough to hold shape but thin enough to become tender. Second, don’t skip salting the potatoes as they cook. This draws out moisture and seasons them from within.
Third, avoid overheating the oil. If it smokes, it’s too hot and will make the potatoes greasy instead of tender. Medium heat is your friend here. Finally, don’t flip too early! Wait until the edges are golden and the center is set, about 4-5 minutes per side. For more cooking tips, check out my Greek tomato eggs recipe where I share similar techniques. The Heart-Healthy Version from heart experts also offers great advice on oil temperature control.
Trust me – taking these extra moments makes all the difference between good and incredible. Now you can create that perfect Spanish Omelette every time!
How to Store Spanish Omelette
My grandmother never wasted food, and her Spanish Omelette was no exception. She’d wrap leftover wedges in clean kitchen towels and tuck them into the icebox (as she called it) for next day’s lunch. Today, I use more modern methods but still cherish that no-waste mentality.
For storage, let the omelette cool completely to room temperature first. Then wrap tightly in plastic wrap or place in an airtight container. It will keep beautifully in the refrigerator for 3-4 days. The flavors actually deepen overnight, making leftovers something to look forward to.
You can also freeze Spanish Omelette for up to 2 months. I slice it into individual portions and wrap each in parchment paper before placing in freezer bags. Thaw in the refrigerator overnight before reheating. To reheat, I prefer the oven at 350°F for about 10 minutes until warmed through – it keeps the texture perfect. The microwave works too but can make it slightly rubbery.
If you’re planning a tapas spread, consider my healthy Mexican food ideas for complementary dishes. For larger meal prep, these high-protein breakfast recipes pair wonderfully with leftover omelette.
Try This Spanish Omelette Yourself
I’ll never forget the first time I served my version of Abuela’s Spanish Omelette to my own family. My daughter, then seven, looked at the golden wedge on her plate and asked, “Is this special breakfast?” When she took that first bite and her eyes lit up, I knew the tradition had found its next generation.
That’s the magic of this classic Spanish tapas dish – it creates moments that stick with you. Whether you’re making it for a quiet morning alone or a festive brunch with friends, this recipe meets you where you are. The simple combination of potatoes, onions, and eggs transforms into something greater than the sum of its parts.
I encourage you to try this Spanish Omelette recipe yourself. Make it your own – add a pinch of smoked paprika like I sometimes do, or keep it traditional. Share it with someone you love, or enjoy it quietly with a good book. However you experience it, I hope it becomes part of your story too.
If you enjoy this recipe, you might also love my ground beef tacos for another family favorite. For vegetable sides, these vegetable side dishes complement the omelette beautifully. And if you’re meal planning, check out my detailed taco recipe for another make-ahead option.
Frequently Asked Questions
What is a Spanish omelette made of?
A traditional Spanish omelette contains just a few simple ingredients: eggs, potatoes, onion, olive oil, and salt. Some regions add other ingredients, but the classic version keeps it simple with these five components. The magic happens in how these basic ingredients are cooked together to create something extraordinary.
What is the difference between a frittata and a Spanish omelette?
While both are egg-based dishes, a Spanish omelette specifically features thinly sliced potatoes and onions cooked in olive oil before being bound with eggs. Frittatas often include various vegetables, cheeses, and meats, and are typically finished in the oven rather than flipped. The texture also differs – Spanish omelette has distinct layers of potato and onion, while frittatas are more uniform.
What is the difference between Spanish and French omelette?
French omelettes are soft, rolled creations with a creamy interior and no filling or minimal filling. Spanish omelette is thicker, heartier, and packed with potatoes and onions throughout. The cooking method differs too – French omelettes are cooked quickly over high heat while Spanish omelette cooks slowly and is flipped to cook both sides evenly.
What is the difference between a Spanish omelette and a western omelette?
A western omelette typically contains ham, bell peppers, and onions, and is often served folded like a French omelette. Spanish omelette features potatoes as the star ingredient with onions, and is served in wedges rather than folded. The textures differ significantly too – western omelettes are soft and fluffy while Spanish omelette has substantial potato texture throughout. For more egg-based recipes, try my cottage cheese egg bites which offer another delicious option.
More Comforting Recipes You’ll Love
If this Spanish omelette warmed your kitchen, here are more heartwarming dishes that feel like a hug in food form.
Maple Pecan Roasted Sweet Potatoes – Sweet, crunchy, and perfect for holiday tables or weeknight treats.
Healthy Thanksgiving Sides – Lighter versions of classic dishes that keep all the flavor without the guilt.
Homemade Healthy Thanksgiving Sides – From roasted vegetables to grain salads, these make any meal special.
Sweet Potato Chips – Crispy, addictive, and so much better than store-bought versions.
