Spanish Omlette

This is one of the first things I learned to cook and I still love it to this day! It tastes even better as leftovers.


  • 500g new potatoes chopped into slices
  • 1 onion diced
  • 150ml olive oil
  • 6 eggs
  • 3 tablespoons of flat leaf parsley
  • Optional extra: grated cheese
  • Optional extra: chorizo
  • Optional extra: asparagus
  • Optional extra: red peppers


  • Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.

  • Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside)

  • If you are adding the peppers/chorizo/asparagus- fry these now in the oil you used for the potatoes.

  • Beat the eggs separately, then stir into the potatoes with the parsley ( and your optional extras) and plenty of salt and pepper. (At this point if you are using cheese add it.) Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat.

  • When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.