Spanish Omelette


  • 4 small to medium potatoes, peeled and sliced very thinly (about 2mm thick)
  • 1 medium onion, also sliced thinly
  • 1/4 cup or 50 ml olive oil 
  • 4 eggs
  • Salt and Pepper for careful seasoning


OIL: Pour into your medium frying pan and heat. When it’s quite hot, add the onions and potato slices. Pop a lid on the pan and let them cook slowly to caramelised deliciousness!

ONION: Take off the skin, then cut in half. With each half cut side down, slice your onion into half moon shapes! But it really doesn’t matter if you cut it another way. You can even slice your onion thinly in a food processor if you prefer.

POTATOES: Slice them into THIN (around 2mm) slices. I usually use my food processor. It takes a couple of seconds that way, and you also get slices of even thickness. I’ve sliced my potatoes by hand many times though, so don’t worry if you don’t have a food processor.

EGGS: Just whisk in a bowl or jug, add plenty of salt and pepper, and set aside until needed!

What size pan to use:

Bear with me here. You’re going to need two pans to make your omelette. Don’t panic, it’s still a really easy recipe, but this is really important.

  1. Use a medium frying pan or skillet to pre-cook/caramelise your onions and potatoes.
  2. Use a small omelette pan or small cast iron frying pan for the part where you add the eggs and cook your finished omelette. This way you’ll end up with a lovely thick omelette.