# Spanish Omelette

Thick potato and onion tortilla, golden outside and just set inside. Good hot or cold.

40 min. Serves 4. 295 kcal per serving.

## What you need

- 500g potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 3 tbsp olive oil
- 6 eggs
- 1/2 tsp salt

## How to make it

Spanish Omelette

1. **Step 1**: Cook the potatoes and onion gently in the oil in a non stick pan, covered, for 20 minutes until soft.
2. **Step 2**: Beat the eggs with salt and stir in the potatoes.
3. **Step 3**: Pour back into the pan and cook on a low heat for 8 minutes.
4. **Step 4**: Flip onto a plate and slide back in, or finish under the grill for 3 minutes.
5. **Step 5**: Rest 5 minutes and cut into wedges.

## Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.

| Per serving | Amount |
| --- | --- |
| Energy | 295 kcal |
| Protein | 12 g |
| Carbohydrate | 24 g |
| Fat | 17 g |

This recipe fits these eating styles by the numbers and the ingredients: Low carb, High fat, Paleo-style, Mediterranean.

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Source: https://nomeriu.com/recipes/spanish-omelette
Last updated: 2026-09-24