Spanish Omelette Recipe
Make Spanish Omelette Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Onion
Egg Mixture
Finishing & Garnish
Method
Potatoes & Onion
- 1
- 2
Cook potatoes and onion
Heat 0.75 cup olive oil in a large nonstick or heavy skillet over medium heat until shimmering but not smoking (about 325–350°F if using a thermometer). Add the sliced potatoes in a single layer as much as the pan allows, then add the sliced onion. Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to medium-low. Cook, stirring gently every 3–5 minutes and turning pieces so they brown lightly and soften, about 15–20 minutes. The potatoes should be tender when pierced with a fork and onions translucent and slightly caramelized. If potatoes brown too quickly, lower the heat.
- 3
Drain oil
Using a slotted spatula or spider, transfer potatoes and onions to a large bowl or plate lined with paper towel to drain excess oil. Reserve the used oil in a heatproof bowl to add back to the pan later for flavor. Let the potatoes and onion cool slightly for 5 minutes.
Egg Mixture
- 4
Beat eggs
In a medium bowl whisk together 6 large eggs, 2 tbsp milk, 1/2 tsp salt and 1/4 tsp black pepper until combined and slightly frothy. Let sit for 1 minute.
- 5
Finishing & Garnish
- 6
Cook the omelette
Wipe the skillet clean and return to medium heat. Add 2 tbsp of the reserved olive oil and warm until shimmering. Pour the egg-potato-onion mixture into the pan and spread it evenly, pressing down gently to compact. Cook undisturbed for 4–6 minutes until the edges set and the bottom is golden brown. Reduce heat to low, cover with a lid, or place a large plate over the skillet to help the top set, and continue cooking for 4–6 more minutes until mostly set but still slightly creamy on top.
- 7
Flip the omelette (two methods)
Method A (flip with plate): Slide the omelette onto a large flat plate; invert the skillet over the plate and flip so the omelette returns to the skillet uncooked-side down. Cook 2–3 more minutes to finish. Method B (broil): Instead of flipping, place the skillet under a hot broiler for 1–3 minutes to set and brown the top. Use an oven-safe skillet if broiling.
- 8
Finish and serve
When the omelette is set to your liking (center still slightly creamy or fully set, as preferred), slide it onto a serving plate. Sprinkle with chopped fresh parsley if using. Let rest 2 minutes, then slice into wedges. Serve warm or at room temperature.