Potato Omelette

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A potato or Spanish omelette includes cooked sliced potato and fried Spanish onion as the main ingredients. This omelette is particularly good served cold, cut in wedges, and it is surprisingly tasty for a packed lunch or picnic.


  • 2 medium-sized potatoes
  • 1 large onion
  • 1 tablespoon olive oil


Peel the potatoes and cook in boiling salted water until just tender, then drain and cool. Cut into quarters lengthways and slice very thinly. Peel and finely chop the onion.

Heat the oil in a frying pan and add the onion. Fry gently until the onion has softened, then add the potato and fry a little more quickly until both are just beginning to brown. Draw the pan off the heat. Crack th