Easy Spanish Omelette

    23 minutes

    A wonderful cheesy and filling omelette in less than half an hour. I made this in food tech a while back and still make it most weekends, it also goes well with sweet chilli sauce. Make sure your pan can fit in the grill, or move the shelf so it sits on the bottom.


    Victoria, Australia
    5 people made this

    Serves: 2 

    • 4 eggs
    • 1/2 cup of grated parmesan cheese (frozen is fine)
    • 1 teaspoon of salt
    • pepper (to desired liking, I like around a teaspoon)
    • 1/2 tablespoons sweet chilli sauce (optional)
    • 3/4 of an onion
    • 1/2 large potato, cut in half and thinly sliced
    • 2 teaspoons olive oil

    Preparation:8min  ›  Cook:15min  ›  Ready in:23min 

    1. Break eggs into medium bowl or measuring jug. Beat until all are combined and there are no large clumps of yolk or white.
    2. Add cheese, salt, pepper and chilli sauce if adding. Mix.
    3. Heat up frying pan to medium. Add oil and onion, cook until almost golden and add potato. Cook for 3 minutes.
    4. Make sure the potato and onion are spread evenly over pan and gently pour the omelette mix into pan then leave for 5-10 minutes. Keep checking that the bottom doesn't burn.
    5. Turn on grill to medium. When omelette is half cooked (you wiggle the pan and not too much egg slides on the top), turn off stove and place pan into grill.
    6. Check often until the top is golden brown, it should only be a couple of minutes.
    7. Remove from grill and cut to desired size portions. Serve with salt, pepper and chilli sauce.

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