Spanish Omelette

This must be one of the cheapest dishes to produce, and also one of the simplest to make. A Spanish friend of mine gave me this recipe and it works every time. Most tapas bars serve Spanish omelettes, but I’ve yet to have one as good as this. It can be served as a starter, snack or main course, and I like to serve it with the Red Pepper and Anchovy Salad which follows.


  • 2 large potatoes, thinly sliced
  • 1 onion, sliced
  • Salt and freshly ground white pepper
  • Ground-nut or vegetable oil for deep-frying
  • 4 eggs, beaten
  • 1 teaspoon olive oil
  • 1 quantity Red Pepper and Anchovy Salad
  • A handful of salad leaves


Mix the potatoes with the sliced onions and sprinkle them lightly with salt. Heat the ground-nut oil to about 140–150°C (285–300°F) and blanch the potatoes and onions in batches in a deep-fat fryer for about 4–5 minutes, making sure you cook them without colouring. Make sure the oil is not too hot, and while the potatoes are blanching, turn them with a fork to ensure even cooking. When cooked, drain off all excess oil. Mix the potatoes, onions and eggs and season with salt and pepper.

Heat a 15 cm (6 in) frying-pan with sloping sides and trickle in the olive oil. Pour in the potato and egg mixture and move with the fork as the first side is cooking. It should take a few minutes until it is golden brown. Turn the omelette on to a plate then slide it back into the pan to cook the other side. Leave to rest, as it is best eaten just warm. Serve in wedges with a little of the red pepper and anchovy salad, on plates garnished with salad leaves.