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Serves 2

Spanish Omelette

A classic. Not a quick recipe so leave this for the weekend, or make it the night before and have it cold the next day. A good one to batch cook.


  • 400g potatoes
  • 1 tsp olive oil
  • 1 medium onion, sliced
  • 6 large eggs


  • Peel the potatoes and thinly slice. Place the slices on one side of a tea towel, spread out, and then pop another tea towel on top. Press down on them to remove any excess liquid.
  • Using a deep frying pan on medium/high heat, add in the oil, potatoes, and onions and cover and cook for 20 minutes, stirring occasionally, making sure they don’t stick.
  • Beat the eggs together in a bowl, then add the cooked potatoes and onions from the pan to the beaten eggs and give it a mix around.
  • Transfer this mixture back into the frying pan and cook on medium heat with a lid until the egg is set (around 10 minutes).
  • To turn the omelette over, place a large plate over the pan and turn the plate with the frying pan upside down so the omelette falls out, then slide the omelette back into the pan.
  • Cook for a further 5 minutes and then serve. Enjoy hot or cold.
  • Kcal: 457
  • Protein: 27g
  • Fat: 19g
  • Carbs: 42g
  • Fibre: 5.6g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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