Classic Spanish Potato Omelette

Sometimes it’s not making a quick, or easy meal that’s the problem – it’ s making one that’s both easy, and interesting. It’s so tempting to rely on the same stand-bys and to always use the same flavours.

To me, working out the combination of flavours that captures a particular cuisine or flavour is always a revelation, and it can be so easy to apply.  Rosemary and smoked paprika just takes me right to Spain.  Serve this simple omelette with salad or vegetables.


spanish omelette ingredients

Yields 2-4

Classic Spanish Potato Omelette
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  • 1 red onion
  • Approx. 2.5 leftover baked potatoes
  • 6 eggs
  • 1 heaped teaspoon garlic granules
  • 1 heaped teaspoon smoked paprika
  • 1 handful fresh rosemary
  • Olive oil for frying


  1. Dice the onion and the potatoes. If you don't have leftover cooked potatoes, just cut them into 1-2cm square cubes and they should cook in about 10 minutes.
  2. Crack and beat the eggs. Add the garlic and smoked paprika and mix well.
  3. Wash and tear the rosemary, discarding any tough stems. Mix into the egg.
  4. Switch on the grill to preheat.
  5. Heat a splash of olive oil over a moderate heat and fry the onion until it starts to soften.
  6. Add the potatoes, and more oil if the pan has dried out. Cook the potatoes, stirring frequently, until they start to brown.
  7. Pour in the egg mixture, ensuring that all the potato is mixed in. You may need to stir it quickly before it starts to set, or tilt the pan.
  8. Continue to cook on a low or moderate heat until the sides of the omelette have hardened, then pop it under the grill. It's done when the egg has all cooked - take a biopsy with a knife if you're not sure.

spanish omelette prep

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