Spanish Potato Omelette with Onion

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Spanish Omelette

Here is a breakfast (or brunch, or lunch, or dinner) treat.  The Spanish omelette is a hearty filling meal with a great flavour.   A friend of mine recently said that his favourite meal was breakfast as he loved the hot eggs, potatoes and other accompaniments.  He further went on to say he could eat breakfast for every meal.  This is the perfect dish to do that with.


  • Eggs 4
  • Potato 1 small to medium
  • Red Onion 1/3 to 1/2
  • Olive Oil 1 Tbs
  • Black Pepper 1/4 tsp (or to taste)
  • Salt 1/4 tsp (or to taste)



Wash and peel the potato and chop into 1/4 to 1/2 inch cubes.  Parboil the potato, and drain.  Dice the onion and lightly caramelise in 2 tsp of the oil in a small frying pan.  When onion is just becoming translucent, add the potatoes and stir until both ingredients are staring to brown.  Remove from heat.  In a large bowl scramble the eggs with a fork (there is no need to whisk).  Add the onion and potato mix to the eggs along with the seasonings, and stir unto well integrated.  Return the frying pan to the heat and add the remaining oil.  Bring to medium high heat and pour in the omelette mixture.  Allow to cook about one minute and then recuse heat to medium  Cook about 2 minutes more or until the liquid egg on the top centre begins to disappear.  Carefully cover the pan with a plate, and flip the pan over.  Leaving the omelette on the plate, return the pan to the heat, and gently slide the omelette back into the pan to cook the other side (about 2 minutes).   Season to taste and serve.




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