By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
804 cal · 30 min
Spanish Potato Omelette
Recipe GLPR4f183d74f1bc82
A classic Spanish omelette featuring tender potatoes and eggs cooked in fruity extra virgin olive oil. Thinly sliced potatoes are gently fried until golden, then mixed with beaten eggs and cooked until set on both sides. Simple, elegant, and satisfying, this versatile dish works equally well for breakfast, lunch, or dinner.
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Ingredients
500 g potatoes, peeled and thinly sliced
4 large eggs
500 ml extra virgin olive oil
Salt, to taste
1/2 onion, diced (optional)
Directions
Wash the potatoes, then peel and slice them into thin, even slices, approximately 1/8 inch thick.
If using onion, peel and dice it into small, uniform pieces. If you prefer your omelette without onion, skip this step.
In a bowl, combine the potato slices and diced onion (if using). Season lightly with salt and toss together.
Heat approximately 400 ml of the olive oil in a large, deep pan over medium-high heat. Once the oil shimmers, add the potato and onion mixture. Cook at a high temperature for 3-4 minutes, stirring occasionally, then reduce the heat to medium-low. Continue cooking, stirring gently and frequently to prevent sticking, until the potatoes turn a golden-brown color and are tender, about 8-10 minutes. Remove the pan from the heat and carefully drain the potatoes in a colander, reserving the oil.
In a clean bowl, crack the eggs and beat them together with a pinch of salt until well combined. Add the drained potato and onion mixture to the beaten eggs and stir gently until evenly mixed.
Heat 2 tablespoons of the reserved olive oil (or fresh olive oil) in a non-stick pan over medium-high heat. Once hot, pour in the egg and potato mixture, spreading it evenly. Cook at medium-high heat for 2-3 minutes until the bottom begins to set and turn light golden, then reduce the heat to low. Allow the centre to cook gently, undisturbed, for about 6-8 minutes until the top is mostly set but still slightly moist.
Place a flat plate slightly larger than the pan over the omelette. Carefully flip the pan so the omelette slides onto the plate.
Add another 2 tablespoons of olive oil to the pan. Slide the omelette back into the pan, uncooked side down, and cook over medium-low heat for 4-5 minutes until the second side is golden brown and the omelette is cooked through.
Once both sides are golden brown and the omelette is set throughout, transfer it to a serving plate and let it cool slightly before serving.
Comments
This is a lean, honest recipe that checks nearly every box for a Charlotte weeknight. All five ingredients—potatoes, eggs, olive oil, salt, and onion—are stocked year-round at every major chain (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger), so no special trips. At roughly 75 cents to a dollar per serving, it's genuinely cheap, driven only by the volume of potatoes and eggs required. The stated 30 minutes is realistic if you slice potatoes thin and cook them briskly; traditional recipes do take the full time because the potatoes need careful attention to avoid burning the bottom while cooking through. It reheats well and feeds a family of six without fuss, though it does demand continuous stirring during the potato-cooking phase, not ideal for a chaotic dinner rush. The one small mark against perfection is that it's not seasonal—a winter root vegetable, yes, but nothing that ties it to North Carolina's agricultural calendar or local advantage.
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