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Easier Spanish Omelette

This post is sponsored by Honest Cooking and Potatoes USA. All opinions are my own.
Easier Spanish Omelette
We’re big potato fans in this house. In fact, Reuben is pretty disappointed if I serve a starch other than potatoes. Yeah, we’re Scandinavians.

Spanish Omelette
I think potatoes have gotten a bad rap in recent years. They ARE carb heavy, no doubt about it. But did you know they also contain Vitamin C, Thiamin, Vitamin B6, Potassium, Copper, Manganese, Iron, and more? I believe that within a balanced diet potatoes are a delicious way to get your starch. Make sure to choose organic potatoes when possible to reduce your pesticide load.

Spanish Omelette
When I first heard about Spanish omelettes, I was all, “An omelette filled with potatoes? SIGN ME UP!”

Easier Spanish Omelette
However, after several rounds of recipe testing, I kept hitting a road block. Most recipes call for you to cook the Spanish omelette on one side, then flip the whole huge thing over. I just couldn’t figure out a way to easily accomplish this without making a mess. Raw egg on my stovetop = no go.

Then it hit me: why not just make an omelette like I usually do and fill it with the potatoes?


Easier Spanish Omelette
Now you can get all of those lovely flavors from a Spanish omelette with half of the work and mess.

You could even cook up the potatoes ahead of time for an extra speedy prep time. Semi-fancy breakfast in a flash = my jam.

Easier Spanish Omelette

I find that it’s easiest to get uniform potato slices by using a food processor with a slicing attachment.

You can use whatever kind of potatoes you have on hand: red, russet, or gold.

I like my Spanish omelette softly set.

Easier Spanish Omelette Recipe

Easier Spanish Omelette

An easier take on a traditional Spanish Omelette
recipe adapted from Cooking the Globe | 35-40 minutes | Serves 3 | PRINT

1 pound organic potatoes, peeled and thinly sliced,
½ medium organic yellow onion, very thinly sliced,
¾ cup extra virgin olive oil,
salt and pepper, to taste
6 large pastured eggs, divided
fresh chives, for serving, optional

1. Place the potato slices on one half of a clean dish towel. Fold over the dish towel and press briefly on the slices to dry them out.

2. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the potatoes and onion. Season with salt and pepper and stir. Cover and cook until the potatoes are tender, about 20-25 minutes. Turn off heat and remove potatoes and onions with a slotted spoon to a plate with a double layer of paper towels to drain. Pour the olive oil off of the pan and reserve.

3. Place 2 of the eggs in a bowl and beat until uniform. Season with salt and pepper. Heat the empty skillet over medium-high heat. Add a tablespoon of the reserved olive oil. Pour in the eggs and turn the heat down to low.

4. When the eggs are almost set, add ⅓ of the potatoes to half of the omelette. Fold the empty half over the potatoes. Cook until the eggs are set to your liking.

5. Repeat with the remaining eggs and potatoes.

6. Serve hot with butter and a sprinkle of chives.

Nutrition information source: Self Nutrition Data

If you enjoyed this potato recipe, check out the video below for a delicious-looking recipe from Honest Cooking for Potato Farl Lobster Roll. I think Reuben would lose it if I made this for him!

Erica Lea

Tuesday 7th of February 2017

Yes, exactly! Do you have any tips for how to make a traditional Spanish Tortilla without the mess? I'm not willing to use a nonstick pan...


Sunday 29th of January 2017

This sounds like an interpretation of a Spanish tortilla. They are indeed a bit persnickety but well worth the effort, and not all that messy when done properly.

Erica Lea

Thursday 20th of October 2016

Thank you, Alyssa!

Alyssa Geiger

Tuesday 18th of October 2016

This omelette looks delicious!