Tuesday, 15 April 2014

Spanish Nomelette

It is an absolutely BEAUTIFUL day here and nice weather makes me want to make - and eat - nice summery food.

So, my plan for dinner: Spanish Omelette, Salad, Hummus and Pitta Dips. As its nice weather, I decided that I fancied my spanish omelette cold, so I cooked ahead.

Spanish Omelette:

I love spanish omelette, its easy to cook and I almost always have the ingredients in my fridge.

First off, I gathered all the bits I would need: potatoes, onions, garlic, eggs, milk, oil and spices:


Then I got to work peeling and finely chopping my potatoes into slices and popping them straight into a pan of lightly salted cold water


Once I had finished with my potatoes, I popped them on to parboil on a low heat. I also put a glut of olive oil into a fry pan and set that to warm up on a medium heat.

Now I was ready to roughly dice my onions and my garlic. 
( I had to suck on a teaspoon and burn a candle as Im a sucker for crying when chopping onions :) )

And so into the now warm pan they go, along with a sprinkle of parsley, salt and pepper. 
(I kept the heat low so as to sweat the onions)

As the potatoes and the onion mix simmered and sweated away, I got on to making the omelette 'batter'.

I cracked 6 eggs into a bowl, added salt, pepper and a glug of milk and mixed away until it was a beautiful pale yellow colour.

By now, my potatoes were nicely parboiled and my onions had sweated sufficiently, so I drained and rinsed my potatoes and into the fry pan they went. I then turned the heat up.

I added a dash of water to help steam the potatoes a bit more and let the mix cook away.

When the potatoes and onions started to brown, I turned the heat down to medium and added my omelette mix, making sure it covered all of the pan. At this stage, I preheated the grill to high.

I then let this cook until the edges of the omelette started to lighten up. Then under the grill it went.

Keeping a watchful eye on my omelette, I waited until the top was a gorgeous golden brown.

Once it was this colour, I was ready to take my omelette out of the grill. Now all that was needed was to turn it out onto a plate, wrap it in cling film and pop it into the fridge to cool. (I could have eaten it straight away, but I fancy a cold dinner so Im chilling it instead)



  • Potatoes (about 4) finely sliced
  • Onion ( 1 large) roughly diced
  • Garlic Cloves ( 2 ) roughly diced
  • Eggs 6
  • Milk 2 tablespoons
  • Parsley
  • Salt
  • Pepper
  • Olive Oil
  1. Parboil the potatoes on a medium heat for about 10 minutes. Meanwhile sweat the onions and garlic in a frying pan on a low heat with a glut of olive oil
  2. Whilst the eggs and milk together with salt and pepper to taste until fully combined.
  3. Once the potatoes are parboiled, add to the onions and continue to fry on a high heat for a further 10 minutes. If needed, add a tablespoon of water to the pan and let it cook off.
  4. When the potatoes are starting to brown, add the egg mixture, making sure to coat all of the frying pan. Preheat your grill to high. Cook the omelette on a low heat until the edges start lighten.
  5. Put the frying pan under the grill for about 10 minutes, until the omelette turns a nice golden brown
  6. Either serve straight away or Chill in the fridge for about 1 hour to serve cold.


  1. This looks really yummy, I love Spanish omelette. Bookmarking so I can give it a go!

  2. I do love a nice omelette I have to say - I don't think I'll be ever able to think of a scrumy one as anything but a nomelette from now on. #pastandpresent #thankyouforlinkingup

  3. Such a good recipe, was absolutely beautiful when you made! :)
    Good work! x

    1. Thank you very much, maybe I'll make it again soon :)