Spanish Omelette

Total Time
10 mins
15 mins

Found on Posted for ZWT8- Spain/Portugal.

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  1. Peel, slice and chop the tomato, dice the potato, and cut up the pimientos.
  2. Chop the onion and fry it lightly in a little olive oil; add the peas, tomato, potato and pimientos, and continue cooking for a few minutes, stirring all the time with a spoon.
  3. Beat the eggs, season well, and pour into the pan.
  4. Cook the omelette shaking the pan occasionally. When one side is lightly and evenly browned, cover with a plate to turn the omelette, and cook the other side. Do not fold.
  5. Serve hot, with tomato sauce.
  6. Tip: This omelette is also delicious when served cold, and it is a favorite picnic dish in Spain. The omelette is left to get quite cold and is packed between 2 plates in the picnic basket. To serve, cut and place between slices of bread or rolls and butter, accompanied by salad.
Most Helpful

5 5

Loved this tasty and hearty omelette! The peas I thought I had were nowhere to be found so I had to leave them out, but will definitely add next time. I used leftover Fondant Potatoes With Garlic (Fondant De Pommes De Terre) for my potatoes and the flavors were terrific. Thanks for sharing your recipe! Made for ZWT8, Chefs gone WILD!

5 5

This a wonderful omelette, I was leary about using the potatoes in it, but they are a nice addition, now the peas - well I don't like peas. So the next time the peas can be in my husband's omelette. Only changes I made was I used olives with pimentos and I actually used egg beaters. Nice hint on how to flip the whole omelette without folding it. This is important as this is a hefty omelette. I liked the tomato sauce on top, I think it makes the omelette.