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More Nigella recipes

Spanish Omelette

by . Featured in NIGELLA EXPRESS
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Introduction

It is often decreed that the only ingredients (other than eggs of course) proper to a Spanish omelette are onions and potatoes, but I like a touch of red from some chopped peppers. I am sorry if this offends - and not only the Spanish - but you could speed this up by using some drained, canned new potatoes instead of cooking real ones.

This is easy enough to make, but you do need to get it done in advance as the hottest you want to eat this is room temperature.

For US cup measures, use the toggle at the top of the ingredients list.

It is often decreed that the only ingredients (other than eggs of course) proper to a Spanish omelette are onions and potatoes, but I like a touch of red from some chopped peppers. I am sorry if this offends - and not only the Spanish - but you could speed this up by using some drained, canned new potatoes instead of cooking real ones.

This is easy enough to make, but you do need to get it done in advance as the hottest you want to eat this is room temperature.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Spanish Omelette
Photo by Lis Parsons

Ingredients

Serves: 4 or more, depending on what you eat it with

Metric Cups
  • 225 grams baby new potatoes (halved)
  • 4 large eggs
  • 75 grams drained and chopped chargrilled or flame-roasted peppers from a jar
  • 3 spring onions (finely sliced)
  • 75 grams grated manchego cheese or Cheddar cheese
  • 1 teaspoon butter
  • drop of oil
  • salt (to taste)
  • black pepper (to taste)
  • 8 ounces baby white potatoes (halved)
  • 4 eggs
  • ½ cup drained and chopped chargrilled or flame-roasted peppers from a jar
  • 3 scallions (finely sliced)
  • ¾ cup grated manchego cheese or Cheddar cheese
  • 1 teaspoon butter
  • drop of oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Turn on the grill and let it heat up while you start off the omelette.
  2. Cook the new potatoes in boiling water for 15 minutes, until cooked through, then drain.
  3. Whisk the eggs in a bowl, then add the peppers, spring onions and cheese, and season with salt and pepper, then add the cooked, drained potatoes.
  4. Heat the butter and oil in a small, heavy-based, ovenproof frying pan, and, when hot, pour in the omelette mix and cook gently for 5 minutes.
  5. By this time, the bottom of the omelette should be set and, rather than turn it, simply sit the pan under the grill for a few minutes to set the top.
  6. Turn the omelette upside-down onto a plate to let cool. Don't worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools.
  7. Once cool, slice into 4 large or 8 smaller wedges.
  1. Turn on the grill and let it heat up while you start off the omelette.
  2. Cook the new potatoes in boiling water for 15 minutes, until cooked through, then drain.
  3. Whisk the eggs in a bowl, then add the peppers, scallions and cheese, and season with salt and pepper, then add the cooked, drained potatoes.
  4. Heat the butter and oil in a small, heavy-based, ovenproof frying pan, and, when hot, pour in the omelette mix and cook gently for 5 minutes.
  5. By this time, the bottom of the omelette should be set and, rather than turn it, simply sit the pan under the grill for a few minutes to set the top.
  6. Turn the omelette upside-down onto a plate to let cool. Don't worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools.
  7. Once cool, slice into 4 large or 8 smaller wedges.

Tell us what you think

What 3 Others have said

  • Dear Nigella, some people think that adding other than the established ingredients to a well known recipe is a sacrilege. A total nonsense if the variation gives a result as good as the original. Tortilla is fast food Spanish Style; so almost anything goes well. Next time you make a tortilla add chopped cooking chorizo to the mix. This way you will have not only colour but a fantastic paprika flavour. If you prefer, you can fry the chorizo first (no need to add oil), dry it on kitchen paper and then add to the eggs mix. Buen provecho. Enrique Mendez

    Posted by Enrique on 21st May 2020
  • I make omelettes often but never with a layer of potatoes but will be trying it very soon... I saw another Chef make the bottom layer a tortilla and I am going to include this additional ingredients! I can’t wait.

    Posted by LindaCooks2 on 21st May 2020
  • That sounds yummy, Nigella. Being Spanish, I think that frying softly the sliced potatoes with sliced onion and salt, is a must. When they start breaking and have a few brown edges, they are ready. Drain and soak in the eggs (with a dash of milk) Turning it over ( I use a tawa) is always exciting!

    Posted by Cakes20 on 21st May 2020
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