Spanish omelette with potato, green olives and chorizo

Spanish omelette with potato, green olives and chorizo

New Middle Eastern Food
6 as part of a mezze selection
Mark Roper

This is the kind of dish that we love to knock up for an impromptu supper, using whatever leftovers we can find. This omelette is closer to an Italian frittata — thick and chunky, rather than semi-soft and folded like the french version. In Spain they’d be just as likely to colour the eggs with saffron to make a rich golden tortilla. We include it in the ingredients here, but feel free to vary the recipe as you choose. The real beauty of a meal like this is that you can throw in whatever goodies you find in the fridge.

This version, true to its Spanish roots, includes potatoes, thick chunks of spicy chorizo and the salty tang of large green olives. If you have any red peppers (capsicums) around, or tomatoes, throw them in for extra colour. This omelette is lovely eaten warm for supper or lunch, and is also delicious eaten cold. Cut it into wedges and include it in a mezze selection.


Quantity Ingredient
100ml olive oil
1 onion, roughly chopped
3 potatoes, cut into 1 cm cubes
2 garlic cloves, roughly chopped
180g semi-dried chorizo sausages, thickly sliced
a handful large green olives, pitted
1 tablespoon chopped flat-leaf parsley leaves
8 large free-range eggs
15 strands saffron, lightly roasted and crushed
sea salt and freshly ground black pepper
green leaf salad, to serve


  1. Heat half the olive oil in a heavy-based frying pan. Use one that is fairly deep and not too large, or you’ll end up with a flat pancake affair, rather than a dense, deep, eggy cake. Sauté the onion and potatoes on a medium heat for 10–15 minutes until they soften. You will need to stir them fairly often to make sure that they remain uncoloured. Add the garlic, chorizo, olives and parsley and mix everything together. Cook for a few more minutes over a medium heat, then transfer to a bowl.
  2. Lightly whisk the eggs with the saffron and season with salt and pepper. Wipe out the pan, then pour in the remaining olive oil and heat it. Pour the eggs over the potato mixture, then tip everything into the pan. Cook on a high heat for a couple of minutes, until it starts to set on the underside and bubble and puff up around the edges. Lower the heat, cover the pan and cook for about 8 minutes or so, or until the eggs set.
  3. Take the pan to the table, cut the omelette into wedges and serve with a green leaf salad.
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