Spanish Omelette | How to make Spanish Omelette

By Rashmi Ahuja  |  13th Oct 2016  |  
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  • Photo of Spanish Omelette by Rashmi Ahuja at BetterButter
Spanish Omeletteby Rashmi Ahuja
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About Spanish Omelette Recipe

I love omelettes and this one is my favorite. I learned about it when a friend made it for a weekend get together. I absolutely loved it. In this recipe, I have added garlic and fresh tomatoes, which makes it even more delicious.

Spanish Omelette is a popular aromatic and delicious dish. You can try making this amazing Spanish Omelette in your kitchen. This recipe requires 10 minutes for preparation and 30 minutes to cook. The Spanish Omelette by Rashmi Ahuja has detailed steps with pictures so you can easily learn how to cook Spanish Omelette at home without any difficulty. Spanish Omelette is enjoyed by everyone and can be served on special occasions. The flavours of the Spanish Omelette would satiate your taste buds. You must try making Spanish Omelette this weekend. Share your Spanish Omelette cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rashmi Ahuja for inputs. In case you have any queries for Spanish Omelette you can comment on the recipe page to connect with the Rashmi Ahuja. You can also rate the Spanish Omelette and give feedback.

Spanish Omelette

Ingredients to make Spanish Omelette

  • 3 medium potatoes (400g)
  • 1 small onion, diced
  • 2 cloves Garlic, finely chopped
  • 1 ripe tomatoes, sliced
  • 8 eggs
  • 2 tbsp oil
  • 1 tbsp butter
  • 1/2 tsp salt (according to taste)
  • 1/4 tsp pepper (according to taste)
  • Fresh coriander, chopped

How to make Spanish Omelette

  1. Preheat the oven to 180C.
  2. Peel the potatoes and thinly slice them. Heat oil in the pan (oven compatible) on a medium heat. Stir in the garlic followed by onions. Let it cook for 3-5 minutes and then add in the potatoes.
  3. Season with salt and pepper and let it cook for 10-12 minutes until the potatoes have softened, stirring in between. Once cooked, take cooked onions and potatoes out of the pan in a bowl. Leave them aside.
  4. In a mixing bowl crack the eggs, season with salt and pepper and whisk them well. Return the pan back on low heat and melt the butter. Pour half of the whisked egg mixture in the pan.
  5. Layer out cooked onion-potatoes and cover it with rest of the egg mixture. Place sliced tomatoes on the top and then carefully put the pan inside the oven. Cook the omelette for 12-15 minutes until eggs are not runny anymore.
  6. Remove from the oven and let it rest for 5-10 minutes. Garnish it with freshly chopped coriander, cut into slices and serve.

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