Spanish Omelette

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This is a simple omelette you can make on a lazy weekend along with a toast or can be enjoyed by itself when you’re hungry but in need to make something quick and filling. I came across this omelette on Travel and Living Channel where a huge omelette was made and then flipped on a plate and then slid back again into the pan for even cooking. I also remember amma having made this during my college days. This recipe is for one or two persons.





Eggs : 2

Potato small : 1, very thinly sliced 

Onion : 1 small, very thinly sliced

Green chillies : 1 Chopped or slit

Parsley/Coriander leaves : 2 tsp

Salt to taste

Pepper : 1/4 tsp

Olive Oil : 2-3 tsp


Beat the eggs with 2 tsp water and  little salt. Keep aside

Heat oil in a small pan and add the onions and the green chillies. Turn to low heat

Once the onions are half way cooked, layer the potatoes on top of the onion to form a thin layer.

Reduce the heat to as low as possible, sprinkle a little salt and cover with lid for about 2-3 mins

Open the lid to see if the potatoes are cooked through, flip them gently so they cook the other side too

Close with lid, and cook for another 1-2 minutes

Now open and add the beaten egg, swirl the pan so that the egg goes to all the sides of the pan

Now with a spoon gently give a light mix in the centre so that the liquid gets a little across the centre. Add the coriander leaves

Now cover and cook for 2 mins and then open. Increase heat to medium and then when it appears cooked. Slowly flip so as not to break it.

Now cook for a further 1 minute on low heat

Remove on plate. Serve.


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