Spanish omelette

Spanish omelette

From Pasta to Pancakes
Claire Peters

The Spanish call this a tortilla and serve it either hot or cold. It’s ideal sliced up for picnics or a packed lunch. This is a good one for using up leftovers as well, and you can really put what you want in it. I make mine with potatoes, onions and tomatoes, but feel free to leave out or add ingredients depending on what you have.


Quantity Ingredient
1 teaspoon oil
3 small new potatoes, sliced thinly
25g butter
3 eggs, beaten
1 medium tomato, diced finely
1/2 onion, peeled and sliced finely


  1. Heat the oil in a 20–22 cm frying pan over a high heat. Add the potato slices and a good pinch of salt. Reduce the heat to medium and cook for about 5 minutes until golden. Remove the cooked potatoes from the pan and set aside.
  2. Using the same pan, melt the butter over a medium heat, then tip in the beaten eggs. Don’t worry about drawing the edges in as you would with a normal omelette, you want the edges to set.
  3. Add the cooked potato slices, tomato and onion.
  4. After about 3 minutes you should see the omelette begin to set. Next you need to turn the omelette onto the other side so it cooks evenly. To do this find a plate that’s bigger than the pan you’re using, turn the plate upside down (covering the pan) and turn the omelette onto the plate.
  5. Slide the omelette back into the pan to cook the other side for 2 minutes. Serve.

Optional extras:

  • Be really experimental and add what you like. Bacon, peas, red onions, and pepperoni work well.

Serving suggestions:

  • Just as good cold and perfect to take to the library or uni as a snack. Cute as well with some drinks if you have mates coming round. You could cook it in the morning and serve it chopped up as snacks.


  • This will keep in the fridge for up to 2 days.
student cooking
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