Spanish Omelette

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Although the best Spanish omelettes are inevitably eaten in Spain, you can achieve very good results with this recipe. Be sure to cook the potato until slightly crisp, and only add the eggs when this is done. It makes a satisfying lunch with a crisp salad, and is also delicious eaten cold.


  • 3 tablespoons olive oil
  • 225 g/½ lb potatoes, peeled and thinly sliced
  • 6 eggs
  • 150 ml/5 fl oz/⅔ cup single/light cream
  • 3 tablespoons chopped parsley seasoning to taste
  • 25 g/1 oz/2 tablespoons butter


    Heat the oil and fry the potatoes until brown and crisp. Pour off any excess oil. Mix together the eggs, cream, parsley and seasoning in a bowl. Melt the butter in the pan with the potatoes, then pour in the egg mixture. Cook until the eggs set. Do not try to fold the omelette. The more substantial these Spanish omelettes are, the more they have to be served like wedges of cake.