Spanish Omelette : All in one breakfast recipe

  • Yield : 4
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

A great breakfast idea

The best part is, if you cook this Spanish Omelette, you need not cook any other accompaniment. It’s a meal in one with carbs, minerals, proteins and a little amount of fat. I love this recipe because apart from the basic requirement of potatoes, onions, eggs and herbs, you can add to it a lot of leftovers. I have made this breakfast recipe by adding sausages, left over chicken, all kinds of green vegetables like spinach, capsicums and even tomatoes. So you are limited only by your imagination to make this dish more interesting every time. Spanish Omlette recipe is also a great recipe to teach kids how to make an omlette.

History of Omlette

Omelet or Omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris in 1393. Rabelais mentions an homelaicte d’oeufs,Olivier de Serres an amelette, François Pierre La Varenne’s Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgoise (1784).

According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.

Source: Wikipedia

Spanish Omlette

Spanish Omlette


  • Eggs 6
  • Green chillies 3 seeded and chopped finely
  • Potatoes, 2 cut into thin slices
  • Oil 2 Tbsp
  • Celery 1 Tbsp chopped finely (substitute: fresh coriander)
  • Onions 1 chopped finely
  • Black pepper powder 1 pinch
  • Green bell peppers 1 cut into thin slices
  • Salt, to taste
  • Cheese 1 Tbsp (grated)
  • Butter 2 Tbsp


Step 1

Heat oil in a pan, fry onions till they become soft, add potatoes and salt and cook till potatoes become tender/ Sprinkle chopped celery, mix green bell pepper slices and allow the mixture to cool.

Step 2

Break the eggs in a bowl and whisk them till they are fluffy. Add the potato mixture to eggs. Sprinkle black pepper powder, a pinch of salt and add cheese. Whisk the egg mixture.

Step 3

In a flat bottom pan, heat butter and pour the egg mixture. Reduce the flame to minimum, cover the pan and allow the eggs to set. This will take about 3-4 minutes.

Step 4

When the egg is set invert a large plate over the pan, slide the partially cooked omlette in the pate, and slide it back to the pan to cook it from the other side. Add some more butter if needed.

Step 5

After both the sides are cooked, slide the omlette on to a plate again, and cut it into slices.

Serving Tip

Serve the slices of Spanish Omlette with tomato sauce on the side. You do not need any other accompaniment. Buttered toasts will be a good idea if you need to make the meal carbs rich.

Never miss a recipe... Join my mailing list!

Recipe Type: Tags: , , , Ingredients: , , , , ,

Recipe Comments

Comments (3)

  1. posted by Clicksnbites on July 17, 2015

    Awesome recipe!! Pic s so appetizing

    • posted by Swati Sani on July 17, 2015

      Thank you.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join Swati's mailing list

Never miss a recipe!
* indicates required

Translate in your language: