Spanish Omelette

This does duty as a substantial starter, as a picnic dish or a main course. When cut into squares, it is most appetizing with a cool glass of fino before lunch.


  • 2 tbsp olive oil
  • 1 small onion, peeled and thinly sliced
  • 4 oz / 110 g cooked spinach, squeezed dry and chopped
  • 4 oz / 110 g cooked potatoes, diced
  • 8 eggs
  • salt
  • freshly ground black pepper


Heat the olive oil in a deep heavy frying pan, about 8–9 in / 20.5–23 cm in diameter, and fry the onion until golden brown. Add the potatoes and spinach, and distribute the vegetables evenly over the base of the pan. Lightly beat the eggs. Raise the heat under the pan, pour the eggs over the vegetables, and season lightly with salt and pepper. Draw the egg back from the edges as it sets, to allow the uncooked egg to run to the edges and cook through.

When the omelette is almost set all the way through, invert a large plate over the frying pan. Tip the frying pan upside down and allow the omelette to fall on to the plate, cooked side uppermost. Place the pan back on the heat, adding a little more oil, if necessary, and when hot, slide the omelette back in to cook the second side. When fully cooked, turn out on to a plate and allow it to cool. To serve, cut into wedges.


Brown the diced potato with the onion, and instead of the spinach, use cooked asparagus, chopped into ½ in / 1 cm lengths.

Brown the diced potato with the onion, and while they are browning, sprinkle over a little turmeric, ground cumin, ground coriander and a few crushed cardamom pods. Substitute chopped watercress or rocket for the spinach. Season with a little cayenne pepper, as well as with salt and black pepper.