Spanish Omelet Recipe

Slice and dice

Peel the potatoes and cut into 1/4-inch (6 mm) slices, then cut slices into small matchsticks or 1/4-inch dice. Thinly slice the onion. Core, seed and dice the red bell pepper into roughly 1/4-inch pieces. Mince the garlic. If using chorizo or ham, chop into small pieces.

Beat eggs

Crack the 6 eggs into a bowl, add 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon freshly ground pepper. Whisk vigorously until homogenous and slightly frothy. Stir in the chopped parsley and set aside.

Fry potatoes

Heat 2 tablespoons olive oil in a 10-inch nonstick or well-seasoned skillet over medium heat. Add the diced potatoes in an even layer. Cook, stirring occasionally, until potatoes are fork-tender and lightly golden, about 10-12 minutes. If pieces begin to brown too fast, reduce heat slightly. Season lightly with a pinch of salt while cooking.

Add onion and pepper

Push the potatoes to one side, add 1 tablespoon olive oil to the empty side and add the sliced onion and diced red pepper. Sauté together with the potatoes for 5–7 minutes until the onion is soft and translucent and the peppers are tender. Add the minced garlic in the last 1 minute to avoid burning.

Add optional meat

If using chorizo or ham, add it now and cook 2–3 minutes until heated through and fragrant, mixing thoroughly with the potatoes and vegetables.

Add egg mixture

Reduce heat to medium-low. Spread the potato-vegetable mixture evenly across the pan. Pour the beaten eggs evenly over the top, tilting the pan so eggs distribute beneath and around the filling. Allow eggs to set at the edges for 1–2 minutes.

Cook gently

Using a rubber spatula, gently lift the set edges and tilt the pan so uncooked egg runs underneath. Cook without stirring for 4–6 minutes until the top is mostly set but still slightly glossy. Sprinkle the shredded Manchego evenly over the top and dot with the tablespoon of butter.

Finish under broiler or flip

Option A (broiler): Place the skillet under a preheated broiler on high for 1–3 minutes until the top is golden and cheese is melted. Watch closely to prevent burning. Option B (flip): If your skillet is oven-proof and you prefer no broiler, carefully invert the omelet onto a plate, then slide it back into the skillet to cook the top for 1–2 minutes, or finish with a lid on the skillet until cheese melts.

Rest and serve

Remove from heat and let the omelet rest 2 minutes. Slide onto a serving plate, sprinkle additional chopped parsley to taste, and cut into 4 wedges. Serve warm or at room temperature.