Spanish Omelette Recipe

Peel and slice potatoes

Peel the potatoes (optional: leave some skin for texture). Slice into 1/8- to 1/4-inch (3–6 mm) thick rounds or small half-moons so pieces cook evenly. Rinse slices briefly to remove excess starch and pat dry with a clean towel.

Slice the onion

Peel the onion and cut into thin half-moons (about 1/8-inch / 3 mm thick). Keep slices separated so they soften evenly.

Par-cook potatoes if desired

Optional: To speed final cook and ensure tender potatoes, microwave the sliced potatoes in a covered microwave-safe bowl with 1–2 tablespoons water for 3–4 minutes until slightly softened but not falling apart. Drain any excess water and pat dry.

Place a 10-inch (25 cm) nonstick or well-seasoned cast-iron skillet over medium heat. Add 4 tablespoons of the olive oil and warm until shimmering but not smoking.

Add the sliced potatoes in a single layer as much as possible, then add the onion. Sprinkle 3/4 tsp of the salt and 1/2 tsp of the pepper over the vegetables. Cook over medium-low to medium heat, stirring gently and turning occasionally, for 12–18 minutes until potatoes are tender and onions are translucent and lightly golden. If potatoes risk sticking, add up to 1 tablespoon more oil and reduce heat. The goal is tender, slightly caramelized potatoes and softened onions, not deep frying.

Using a slotted spoon, transfer the cooked potatoes and onions to a bowl, leaving excess oil in the skillet. Reserve the oil for later use.

Crack the eggs into a large mixing bowl. Add the remaining 2 tablespoons olive oil (or use less if preferred), the remaining 1/4 tsp salt and 1/2 tsp pepper. Beat the eggs lightly with a fork or whisk until combined but not frothy.

Add the warm potato-and-onion mixture to the eggs and gently fold to combine. Let the mixture sit for 2–3 minutes so potatoes absorb some egg; this also lets stray oil rise to the top—if there is excessive oil, you can spoon off a bit but keep some for flavor.

Clean the skillet if necessary, then heat it over medium-low. Add 1 tablespoon of the reserved olive oil and swirl to coat. Pour the egg, potato and onion mixture into the skillet, spreading evenly. Cook gently over low to medium-low heat for 6–8 minutes until the edges are set and underside is golden but the top is still slightly loose.

Preheat the broiler (or prepare a large plate for flipping if not broiling). To finish in the oven: place the skillet under a hot broiler for 1–3 minutes until the top is set and lightly golden (watch closely). To finish on the stovetop: use a large flat plate slightly larger than the skillet—place over the skillet, flip the skillet so omelette lands on the plate, then slide the omelette back into the skillet to cook the other side for 2–3 minutes until cooked through. Either method is fine.

When cooked through (no runny egg), remove from heat and let rest 3–5 minutes to firm up and make slicing easier.

Slide the Spanish omelette onto a cutting board or serving plate. Sprinkle with chopped parsley and a dusting of smoked paprika if using. Adjust salt and pepper to taste.

Slice into wedges and serve warm or at room temperature. Leftovers keep well refrigerated up to 3 days and can be served cold as well.