Traditional Spanish Omelette

Recipe by Susie T
READY IN: 1hr 15mins




  • Wash and peel potatoes, cut into quarters and slice thinly.
  • Place in a large bowl.
  • Slice the onion and cut capsicum into thick slices and add to the potatoes.
  • Add some salt to taste and mix.
  • Heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.
  • Remove and drain on paper towel.
  • Set aside.
  • Beat eggs in another bowl and add the potato mixture.
  • Add a salt to taste and pepper, finely chopped garlic and mix inches.
  • Mixture should appear as though it is just coating the potato. If mixture is too dry, add another egg.
  • On a medium heat, in a non-stick pan, spray with a little oil and add the mixture.
  • Cook the mixture until egg looks cooked on bottom-- enough to be able flip over onto a plate and then sliding the mixture back into the pan to cook the other side. Do not overcook egg as it will then become dry. This is a recipe that needs practice until it is just right.
  • Serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.
  • Can also be served cold.