Spanish Omelette Recipe Video


Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexAverageServings2
Main IngredientInterest Group


 Fresh eggs3 Large
 Potatoes50 Gram, cold cooked
 Red pepper25 Gram
 Peas25 Gram, uncooked
 Vegetable oil1 Tablespoon
 Chives6 Medium (for garnish)
 Sea salt/Pepper2 Tablespoon (use as per taste)

Nutrition Facts

Serving size

Calories 228 Calories from Fat 139

% Daily Value*

Total Fat 16 g24%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 317.2 mg

Sodium 4718.1 mg196.6%

Total Carbohydrates 11 g3.6%

Dietary Fiber 3.3 g13%

Sugars 3.3 g

Protein 13 g26.2%

Vitamin A 79.7% Vitamin C 112.9%

Calcium 11.3% Iron 16.4%

*Based on a 2000 Calorie diet


1. Cut the cold cooked potatoes into a medium dice.
2. Cut the pepper into a medium dice and a little into julienne for garnish.
3. Blanch the peas.
4. Pre-heat the grill to hot.
5. Break the eggs into a bowl, season to taste and beat.

6. Heat a frying pan over a medium heat and add the butter and oil.
7. When the butter begins to bubble add the potatoes, diced pepper and peas.
8. Gently stir-fry for a few minutes to allow them to heat through.
9. Add the beaten egg mixture to the pan. Move the pan with one hand and stir with a fork or spatula with the other until the omelette reaches the still runny on top stage (‘baveuse’).
10. Slide the pan under the grill for a few moments until the omelette turns a nice golden brown in color.
11. Remove from the grill and carefully slide the spanish omelette from the pan onto a warmed plate, keeping it flat.

12. Garnish the spanish omelette with a little julienne of pepper and a few chives and serve immediately.