Spanish Potato Omelette
If you've got potatoes, onion and olive oil, you're most of the way to this vegetarian: about 60 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 7 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the potatoes and slice them into thin rounds about 3 mm thick, then peel and thinly slice the onion.
- Heat the olive oil in a deep nonstick skillet over medium heat, add the potatoes and onion with a good pinch of salt, and cook gently for 18 to 20 minutes, turning occasionally, until soft but not browned.
- Drain the potatoes and onion in a colander set over a bowl, reserving the oil, and let them cool for a few minutes.
- Beat the eggs in a large bowl with a pinch of salt, then fold in the drained potatoes and onion and let the mixture rest for 10 minutes so the flavors combine.
- Return 1 tablespoon of the reserved oil to the skillet over medium heat, pour in the egg and potato mixture, spread it level, and cook for about 5 minutes until the edges and base are set and golden.
- Place a large plate over the pan, carefully invert the omelet onto it, then slide it back into the pan uncooked side down and cook for a further 3 to 4 minutes until the eggs are fully set in the center and no longer runny.
- Slide onto a serving plate, let it rest for a few minutes, and cut into wedges to serve warm or at room temperature.
You'll use: Frying pan / skillet · Pan · Large pot
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Spanish Potato Omelette take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 5 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Spanish Potato Omelette vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Spanish Potato Omelette is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: A potato omelette.jpg by Richard Avery, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.