Spanish Omelette

40 minutes
15 minutes
Recipe developed for BC Egg by

A simple but filling dinner, made with things you likely have in your fridge or pantry right now! For even more Spanish flair, try adding chopped chorizo sausage to the potatoes.


  • 4 tbsp (60 mL) olive oil, divided
  • Yukon gold potatoes thinly sliced into 1/4-inch (5 mm) rounds, about 1 lb (500 g)
  • onion, very thinly sliced
  • 2 tsp (10 mL) salt, divided
  • eggs
  • 1 tsp (5 mL) hot sauce
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1/2 tsp (2.5 mL) pepper
  • cloves garlic, minced
  • 3/4 cup (175 mL) finely chopped red sweet pepper


  1. Heat 2 tbsp (30 mL) olive oil in large (12″) non-stick frying pan over medium heat. Add potatoes, onion and 1 tsp (5 mL) salt and sauté for 10 minutes, stirring occasionally.
  2. Meanwhile whisk eggs, hot sauce, parsley, and remaining salt and pepper in a large bowl. Set aside.
  3. After potatoes and onion have cooked for 10 minutes, add garlic and red pepper. Cook until potatoes are tender and onions are lightly browned, about 5 minutes. Add potato mixture to the bowl with eggs. Stir to combine.
  4. Heat remaining 2 tbsp (30 mL) oil in the pan over medium-high heat. Add potato mixture and spread into an even layer. Cook until eggs start to set on the bottom, about 2 minutes. Reduce heat to medium-low. Cook until almost set, 10 to 15 minutes. Run a spatula around the edge and gently shake the pan to loosen the omelette.
  5. Place a large plate over the pan. Carefully flip the pan over so the omelette falls onto the plate. If needed, add a bit more oil to the pan. Slide omelette back into the pan and cook until bottom (which used to be the top) is lightly browned, 5 to 7 minutes. Flip omelette onto plate and cut into wedges to serve.

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