Spanish Potato Omelette
Main Ingredients
Egg Mixture
For Frying & Serving
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Potatoes
Peel and cut 250g potatoes into ½-inch cubes. Wash them properly, drain, and keep aside.
Fry Potatoes and Onions
Heat ½ cup of oil in a frying pan. Add the cubed potatoes and stir occasionally. Cook until they are golden brown and crisp, which should take . Then, add 1 sliced onion and cook, stirring, until the onions are soft and beginning to brown, about .
Strain and Cool
Strain the cooked potatoes and onions through a colander, setting the strained oil aside. Let the potato and onion mixture cool slightly.
Prepare Egg Mixture
In a measuring cup or bowl, crack 4 eggs. Add ½ tsp chicken powder, ¼ tsp red chilli powder, ½ tsp black pepper powder, ¼ tsp oregano, 1 chopped green chilli, 1 tbsp fresh coriander, 2 leaves of spring onion, and ½ tsp salt. the eggs and spices together. Then, add 2 tsp milk and ⅛ tsp baking powder, and beat until well combined.
Cook the Omelette (First Side)
Heat 1 tbsp butter and 2 tbsp oil in a frying pan. Add the cooled potato and onion mixture, spreading it evenly across the pan. Pour the egg mixture over the potatoes and onions. Cover the pan and cook on moderate heat until the eggs begin to brown on the bottom.
Flip and Cook (Second Side)
Loosen the omelette with a spatula. Invert a large plate over the pan, and carefully flip the omelette out onto the plate. Then, slide the omelette, uncooked-side down, back into the pan. Cover and cook until the eggs are fully set, about .
Serve
Slide the cooked omelette onto a plate. Sprinkle with fresh coriander and spring onion. Serve warm, optionally with grilled tomatoes and mushrooms.
Grill Sides (Optional)
Grill sliced tomatoes and mushrooms in a separate pan to serve alongside the Spanish Potato Omelette.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
Variations
Simple ways to adapt this recipe.
- Add other vegetables like bell peppers or spinachCustomise
- Include cheese for a richer flavor
- Spice level can be adjusted
Spice level can be adjusted by adding more or less green chili and red chili powder.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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