Spanish Omelette With Sweet Onions

Total Time
Prep 5 mins
Cook 35 mins

I thought I'd try to make my own Spanish omelette. I first tried a Rick Stein recipe which used salt cod, but I wasn't impressed, so I thought I'd adapt his recipe to make a plainer version. You could add anything you wanted to it - a bit of chorizo, peas, spinach, ham or just have it plain like this with a bit of salad.

Ingredients Nutrition


  1. Heat the oil in a heavy-based frying pan.
  2. Over a medium heat, add the onions and cook for three minutes, stirring occasionally.
  3. Meanwhile, cut the potatoes into thick matchsticks (about 5 mm square, the length of the potatoes).
  4. Add the potatoes to the pan and cook for 15 minutes or until tender, stirring occasionally.
  5. Beat the eggs and season well with salt and pepper. Add the parsley to the mix.
  6. Pour the egg mix over the potatoes, toss quickly to coat and put over a very low heat for 15 minutes, or until nearly set.
  7. Use a plate to help you turn the tortilla over in the pan. Heat over the same low heat for another 5 minutes to cook the other side.
  8. Serve warm or at room temperature.
Most Helpful

This is an alright pretty plain omelette we enjoyed with a homemade salsa, I did add sea salt to the yellow fleshed potatoes I used while they were cooking, we prefer them in round slices to the matchsticks here, I used sweet white onion even though it does not call for them in the ingredients list, I did so as I prefer them to regular and because of the recipe's title. I used unrefined extra virgin olive oil and needed to add more than called for but I was not using a non stick pan. I used freshly ground pepper plus the rest. Not a recipe I would make again.

UmmBinat February 22, 2011