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Spanish Potato omelet


Peel the potatoes then wash and dry. Cut in thin slices and fry slowly in a deep frying-pan containing Spanish olive oil at a medium-hot temperature. Add the very finely-sliced onion and fry the potatoes and onion together until soft and beginning to turn golden. Stir occasionally with a slotted spoon, breaking up the ingredients as they soften. After about ten minutes, drain off the oil. In a bowl, beat the eggs with a little salt. Add the potato and onion mixture. Return the frying-pan to the heat with a little of the oil used previously and turn the egg mixture into it. Cover and cook over a low heat for 5-10 minutes or until the base is golden. Using a large plate or lid, turn the omelet and return to the pan until the eggs set.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Spanish Potato omelet. Photo by: Toya Legido/©ICEX.


Serve either hot or cold on a round dish.

Nutritional Facts

Energy (kcal): 316
Energy (kJ): 1,322
Protein (g): 10.5
Fat (g): 21.8
Carbohydrates (g): 20.7
Iron (mg): 2.2
Thiamine (mg): 0.2
Vitamin C (mg): 24.3


 Information provided by: The Spanish Nutrition Foundation (FEN)


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