Whether you’re craving a quick weeknight dinner or planning a weekend brunch, Spanish omelettes offer endless possibilities. From classic potato tortillas to creative veggie-packed versions, these 20 flavorful recipes bring comfort and excitement to any occasion. Let’s explore delicious twists that will make this humble dish a new favorite in your kitchen!
Classic Spanish Potato Omelette
Get ready to level up your brunch game with this iconic Spanish tortilla. Golden potatoes and sweet onions meld with creamy eggs for a dish that’s both rustic and elegant—perfect for feeding a crowd or meal-prepping like a pro.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ pounds Yukon Gold potatoes, peeled and thinly sliced into ⅛-inch rounds
– 1 large yellow onion, thinly sliced into half-moons
– 1 cup extra-virgin olive oil
– 6 large pasture-raised eggs, lightly beaten
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Heat 1 cup extra-virgin olive oil in a 10-inch nonstick skillet over medium-low heat until it reaches 300°F on a deep-fry thermometer.
2. Add 1 ½ pounds thinly sliced Yukon Gold potatoes and 1 large thinly sliced yellow onion to the hot oil, ensuring they are fully submerged.
3. Cook the potato-onion mixture for 20–25 minutes, stirring occasionally, until the potatoes are tender but not browned and the onions are translucent.
4. Tip: Use a slotted spoon to transfer the cooked potatoes and onions to a colander set over a bowl, allowing excess oil to drain and reserving 2 tablespoons of the infused oil for later.
5. In a large mixing bowl, combine 6 lightly beaten pasture-raised eggs with 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper.
6. Gently fold the drained potato-onion mixture into the egg mixture until evenly coated, then let it rest for 10 minutes to allow the flavors to meld.
7. Tip: Heat the reserved 2 tablespoons of infused oil in the same cleaned skillet over medium heat until shimmering.
8. Pour the egg-potato mixture into the skillet, spreading it into an even layer with a spatula.
9. Cook the tortilla for 4–5 minutes, occasionally shaking the skillet to prevent sticking, until the edges are set and the bottom is golden brown.
10. Tip: Place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side for 3–4 minutes until fully set and lightly golden.
11. Transfer the cooked tortilla to a wire rack and let it cool for 5 minutes before slicing.
Buttery potatoes and sweet caramelized onions create a melt-in-your-mouth texture, while the eggs bind everything into a creamy, savory masterpiece. Serve it warm or at room temperature, sliced into wedges with a drizzle of garlic aioli or alongside a crisp green salad for a complete meal.
Spicy Chorizo and Potato Omelette
Punch up your breakfast game with this fiery, flavor-packed omelette. Spicy chorizo meets crispy potatoes in a fluffy egg blanket—it’s a brunch showstopper that’s as easy as it is impressive. Ready in under 30 minutes, this dish delivers a satisfying kick and hearty texture that’ll have everyone asking for seconds.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 4 pasture-raised eggs, lightly beaten
– 1/2 cup diced Spanish chorizo (casing removed)
– 1 cup Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1/4 cup diced yellow onion
– 1 tablespoon clarified butter
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
– 1 tablespoon chopped fresh cilantro
– 2 tablespoons crumbled queso fresco
Instructions
1. Heat a 10-inch nonstick skillet over medium heat and add the clarified butter, swirling to coat the pan evenly.
2. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden brown and fork-tender.
3. Incorporate the diced chorizo and yellow onion, sautéing for 4–5 minutes until the onions are translucent and the chorizo releases its oils.
4. Season the mixture with smoked paprika, kosher salt, and freshly ground black pepper, stirring to combine evenly.
5. Pour the lightly beaten eggs over the potato-chorizo mixture, tilting the skillet to distribute them uniformly.
6. Reduce the heat to low, cover the skillet, and cook for 4–5 minutes until the eggs are set around the edges but slightly runny on top.
7. Sprinkle the crumbled queso fresco evenly over the omelette.
8. Carefully fold the omelette in half using a spatula and cook for an additional 1–2 minutes to melt the cheese and firm up the center.
9. Transfer the omelette to a serving plate and garnish with chopped fresh cilantro.
Outstandingly fluffy with a crispy potato crunch, this omelette balances the smoky heat of chorizo against the creamy queso fresco. Serve it sliced into wedges with a dollop of avocado crema or alongside a simple arugula salad dressed in lime vinaigrette for a complete, vibrant meal.
Vegetarian Spanish Omelette with Spinach
Tired of the same old breakfast scramble? Transform your morning routine with this vibrant, protein-packed twist on a Spanish classic. This vegetarian Spanish omelette with spinach delivers bold flavor and creamy texture in every bite—no meat required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 medium Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
- 1 small yellow onion, finely julienned
- 2 cups fresh baby spinach leaves, thoroughly washed and dried
- 6 large pasture-raised eggs, lightly beaten
- 1/4 cup extra-virgin olive oil
- 1 tablespoon clarified butter
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Heat 1/4 cup extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
- Add 2 medium Yukon Gold potatoes, peeled and thinly sliced, and 1 small yellow onion, finely julienned to the skillet.
- Season the potato-onion mixture with 1 teaspoon fine sea salt and 1/2 teaspoon freshly cracked black pepper.
- Cook the vegetables for 12-14 minutes, stirring every 3 minutes, until potatoes are tender but not browned.
- Add 2 cups fresh baby spinach leaves to the skillet and cook for 90 seconds until just wilted.
- Transfer the cooked vegetable mixture to a colander set over a bowl to drain excess oil for 3 minutes.
- Wipe the skillet clean with a paper towel and return it to medium-low heat.
- Add 1 tablespoon clarified butter to the skillet and swirl to coat the bottom evenly.
- Combine the drained vegetables with 6 large pasture-raised eggs, lightly beaten, and 1/4 teaspoon smoked paprika in a large mixing bowl.
- Pour the egg-vegetable mixture into the prepared skillet, spreading it evenly with a spatula.
- Cook the omelette undisturbed for 4 minutes until the edges are set and lightly golden.
- Place a large plate over the skillet and carefully invert the omelette onto the plate.
- Slide the omelette back into the skillet, cooked side up, and cook for an additional 3-4 minutes until the center is just set.
- Transfer the finished omelette to a cutting board and let rest for 5 minutes before slicing.
Keep the texture delightfully creamy by not overcooking the eggs—the residual heat will finish the setting process during resting. This omelette shines with the earthy sweetness of caramelized onions against the subtle bitterness of wilted spinach. Serve it warm or at room temperature, sliced into wedges and drizzled with a bold romesco sauce for an extra layer of Spanish flair.
Seafood Spanish Omelette with Shrimp
Elevate your brunch game with this seafood-packed Spanish omelette. We’re loading fluffy eggs with plump shrimp and a garlicky kick—forget boring breakfasts. This one-pan wonder delivers restaurant-quality flavor in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 6 large pasture-raised eggs, lightly beaten
– ½ lb large wild-caught shrimp, peeled and deveined
– 1 medium Yukon Gold potato, peeled and thinly sliced into ⅛-inch rounds
– ½ cup finely diced yellow onion
– 2 cloves garlic, minced
– ¼ cup extra-virgin olive oil
– 2 tbsp clarified butter
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced Yukon Gold potato rounds in a single layer; cook for 6–8 minutes, flipping once, until golden and tender.
3. Transfer the potatoes to a plate; sprinkle with ¼ teaspoon of fine sea salt.
4. In the same skillet, add the remaining 2 tablespoons of extra-virgin olive oil and the clarified butter; heat over medium-high until bubbling.
5. Add the finely diced yellow onion; sauté for 3 minutes until translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the peeled and deveined shrimp; cook for 2–3 minutes per side until opaque and pink.
8. Sprinkle the shrimp with smoked paprika, remaining ¼ teaspoon of fine sea salt, and freshly cracked black pepper; toss to coat.
9. Return the potatoes to the skillet, arranging them evenly with the shrimp mixture.
10. Pour the lightly beaten pasture-raised eggs over the shrimp and potatoes, tilting the pan to distribute evenly.
11. Reduce heat to low; cook undisturbed for 8–10 minutes until the edges are set and the center is slightly jiggly.
12. Place a large plate over the skillet; carefully invert the omelette onto the plate.
13. Slide the omelette back into the skillet; cook for another 3–4 minutes until the bottom is golden brown.
14. Transfer to a cutting board; let rest for 2 minutes before slicing.
15. Garnish with chopped fresh parsley.
Silky eggs cradle tender shrimp and crispy potatoes in every bite. The smoked paprika adds a warm, smoky depth that pairs perfectly with the sweet shrimp. Serve it warm with a drizzle of garlic aioli or a simple arugula salad for a complete meal.
Sweet Potato and Red Pepper Spanish Omelette
Forget boring breakfasts—this Spanish omelette brings vibrant color and cozy flavor to your table. Fold in sweet potatoes and roasted red peppers for a dish that’s as nourishing as it is delicious. Serve it warm or at room temperature for a versatile meal any time of day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large sweet potato, peeled and thinly sliced into ⅛-inch rounds
– 1 large red bell pepper, seeded and julienned
– 6 pasture-raised eggs, lightly beaten
– ¼ cup extra-virgin olive oil
– 2 tablespoons clarified butter
– 1 teaspoon fine sea salt
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Preheat a 10-inch nonstick skillet over medium heat and add 2 tablespoons of extra-virgin olive oil.
2. Arrange the sweet potato slices in a single layer and cook for 8–10 minutes, flipping once, until tender and lightly golden.
3. Transfer the sweet potatoes to a plate and add the red bell pepper to the skillet; sauté for 4–5 minutes until softened.
4. In a medium bowl, whisk the lightly beaten eggs with fine sea salt, smoked paprika, and freshly ground black pepper until fully combined.
5. Return the sweet potatoes to the skillet, spreading them evenly with the red peppers.
6. Pour the egg mixture over the vegetables, tilting the skillet to ensure even coverage.
7. Reduce the heat to low, cover, and cook for 12–14 minutes until the edges are set and the center is slightly jiggly.
8. Place a large plate over the skillet and carefully invert the omelette onto it.
9. Add the clarified butter to the skillet and slide the omelette back in, uncooked side down.
10. Cook uncovered for 3–4 minutes until the bottom is golden brown and the omelette is fully set.
11. Transfer to a cutting board, let rest for 2 minutes, then slice into wedges.
12. Garnish with chopped fresh parsley before serving.
Soft and custardy in the center with crispy, golden edges, this omelette balances the natural sweetness of the potatoes against the smoky depth of paprika. Slice it into thick wedges and pair with a simple arugula salad for a complete meal, or pack leftovers for a satisfying lunch the next day.
Spanish Omelette with Caramelized Onions
Elevate your brunch game with this Spanish-inspired omelette that’s packed with sweet, slow-cooked onions and creamy potatoes. Forget boring eggs—this dish delivers restaurant-quality flavor with minimal effort, perfect for impressing guests or treating yourself on a lazy weekend. Get ready to transform simple ingredients into a showstopping meal that’s as beautiful as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 large yellow onion, thinly sliced
– 2 medium Yukon Gold potatoes, peeled and thinly sliced into ⅛-inch rounds
– 6 pasture-raised eggs, lightly beaten
– ¼ cup extra-virgin olive oil
– 2 tablespoons clarified butter
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh flat-leaf parsley
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a 10-inch nonstick skillet over medium-low heat.
2. Add the thinly sliced yellow onion and cook, stirring occasionally, for 20 minutes until deeply caramelized and golden brown.
3. Transfer the caramelized onions to a bowl and set aside.
4. In the same skillet, add the remaining 2 tablespoons of extra-virgin olive oil and 1 tablespoon of clarified butter over medium heat.
5. Arrange the potato slices in a single layer and cook for 10 minutes, flipping once, until tender and lightly golden.
6. Remove the potatoes from the skillet and combine them with the caramelized onions in the bowl.
7. Wipe the skillet clean with a paper towel and return it to medium heat.
8. Add the remaining 1 tablespoon of clarified butter to the skillet and swirl to coat.
9. Pour the lightly beaten pasture-raised eggs into the skillet, tilting to spread evenly.
10. Sprinkle the potato-onion mixture evenly over the eggs and season with fine sea salt and freshly ground black pepper.
11. Cook undisturbed for 4 minutes until the edges are set and the bottom is golden brown.
12. Carefully flip the omelette using a large plate or lid and cook for an additional 3 minutes on the other side.
13. Transfer the omelette to a serving plate and garnish with chopped fresh flat-leaf parsley.
14. Let rest for 2 minutes before slicing into wedges.
This omelette boasts a tender, custardy interior with crispy edges, while the caramelized onions add a rich sweetness that balances the savory eggs. Try serving it warm with a dollop of garlic aioli or a simple side salad dressed in sherry vinaigrette for a complete meal that shines at any table.
Gluten-Free Spanish Omelette with Zucchini
Kickstart your gluten-free brunch game with this vibrant Spanish omelette. We’re swapping potatoes for zucchini—keeping it light, bright, and totally satisfying. Grab your skillet and let’s get flipping.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium zucchini, thinly sliced into 1/8-inch rounds
– 1 small yellow onion, finely diced
– 6 large pasture-raised eggs, lightly beaten
– 1/4 cup extra-virgin olive oil
– 2 tablespoons clarified butter
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and fragrant, 4–5 minutes, stirring occasionally.
3. Incorporate the thinly sliced zucchini rounds and cook until tender and lightly golden, 6–8 minutes, flipping halfway through.
4. Transfer the cooked vegetables to a bowl and wipe the skillet clean with a paper towel.
5. In a separate bowl, whisk the lightly beaten pasture-raised eggs with fine sea salt, freshly cracked black pepper, and smoked paprika until fully combined.
6. Gently fold the sautéed vegetables into the egg mixture until evenly distributed.
7. Heat the clarified butter in the same skillet over medium-low heat until melted and bubbling slightly.
8. Pour the egg and vegetable mixture into the skillet, spreading it into an even layer with a spatula.
9. Cook undisturbed for 8–10 minutes, until the edges are set and the bottom is golden brown.
10. Carefully flip the omelette using a large plate: place the plate over the skillet, invert it, then slide the omelette back into the skillet.
11. Cook the second side for another 6–8 minutes, until fully set and lightly browned.
12. Transfer the omelette to a cutting board and let it rest for 5 minutes before slicing.
Notably creamy from the eggs and studded with sweet zucchini, this omelette delivers a tender, custard-like texture with a hint of smokiness. Serve it warm or at room temperature, sliced into wedges and drizzled with a final thread of olive oil for a glossy finish. It pairs beautifully with a simple arugula salad for a complete, elegant meal.
Spanish Omelette with Manchego Cheese
Let’s transform humble eggs into a Spanish masterpiece. This Manchego-stuffed tortilla delivers crispy edges with a creamy, cheesy center—perfect for brunch or tapas. Skip the boring scramble and elevate your egg game with this showstopper.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 large pasture-raised eggs, lightly beaten
– 2 medium Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
– 1 medium yellow onion, thinly sliced
– 1/2 cup extra-virgin olive oil
– 1/2 cup grated Manchego cheese
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Heat 1/4 cup extra-virgin olive oil in a 10-inch nonstick skillet over medium-low heat until shimmering, about 2 minutes.
2. Add sliced potatoes and onions to the skillet, seasoning with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.
3. Cook the mixture for 15–18 minutes, stirring occasionally, until potatoes are tender but not browned and onions are translucent.
4. Drain the potato-onion mixture in a fine-mesh sieve over a bowl, reserving the infused oil for later use.
5. Whisk the lightly beaten eggs with remaining salt and pepper in a large mixing bowl until just combined.
6. Fold the drained potato-onion mixture and grated Manchego cheese into the egg mixture until evenly distributed.
7. Heat the reserved infused oil in the same skillet over medium heat until it reaches 300°F on an instant-read thermometer.
8. Pour the egg mixture into the skillet, shaking gently to distribute evenly.
9. Cook for 4–5 minutes until edges are set and bottom is golden brown, using a rubber spatula to occasionally lift edges.
10. Place a large plate over the skillet and carefully invert the omelette onto the plate.
11. Slide the omelette back into the skillet, cooked side up, and cook for another 3–4 minutes until fully set.
12. Transfer to a cutting board and let rest for 5 minutes before slicing into wedges.
Yield golden wedges with a custardy interior that oozes nutty Manchego. The crispy caramelized edges contrast beautifully with the soft, layered potatoes. Serve warm with a drizzle of smoked paprika oil or alongside marinated olives for an authentic Spanish experience.
Keto-Friendly Spanish Omelette with Cauliflower
Ditch the carb-heavy classic. This keto-friendly Spanish omelette swaps potatoes for riced cauliflower, delivering a fluffy, savory dish that’s packed with flavor and fits your macros. Ready in under 30 minutes, it’s a game-changer for low-carb breakfasts or brunches.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1 medium head cauliflower, riced (about 4 cups)
– 6 large pasture-raised eggs, lightly beaten
– 1 medium yellow onion, finely diced
– 2 tbsp clarified butter
– 1 tsp smoked paprika
– ½ tsp sea salt
– ¼ tsp freshly ground black pepper
– 2 tbsp extra-virgin olive oil
– ¼ cup fresh parsley, finely chopped
Instructions
1. Heat a 10-inch non-stick skillet over medium heat and add 1 tbsp clarified butter.
2. Sauté the finely diced yellow onion for 4–5 minutes until translucent and fragrant.
3. Add the riced cauliflower to the skillet and cook for 6–8 minutes, stirring occasionally, until tender and any moisture evaporates. Tip: Press the cauliflower with a spatula to remove excess liquid for a firmer texture.
4. Transfer the cauliflower-onion mixture to a bowl and let cool for 2 minutes.
5. In a separate bowl, combine the lightly beaten pasture-raised eggs, smoked paprika, sea salt, and freshly ground black pepper.
6. Fold the cooled cauliflower mixture into the egg mixture until evenly incorporated.
7. Wipe the skillet clean and heat the remaining 1 tbsp clarified butter and 2 tbsp extra-virgin olive oil over medium-low heat.
8. Pour the egg-cauliflower mixture into the skillet, spreading it evenly with a spatula.
9. Cook for 5–6 minutes until the edges set and the bottom is golden brown. Tip: Gently shake the skillet to ensure even cooking without sticking.
10. Carefully flip the omelette using a large plate or lid, then slide it back into the skillet.
11. Cook for an additional 4–5 minutes until the center is fully set and the second side is golden. Tip: Insert a toothpick into the center; it should come out clean for doneness.
12. Remove from heat and let rest for 2 minutes before slicing.
13. Garnish with finely chopped fresh parsley.
Velvety and satisfying, this omelette boasts a tender, custard-like interior with crispy edges. The smoked paprika adds a warm, smoky depth, while the cauliflower provides a subtle nuttiness. Serve it warm with a dollop of sour cream or alongside a crisp arugula salad for a complete meal.
Spanish Omelette with Roasted Garlic and Herbs
Zap your breakfast routine with this Spanish omelette that’s anything but basic. Roasted garlic and fresh herbs transform humble eggs into a showstopper. Get ready to impress with minimal effort and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 large head of garlic
– 2 tablespoons extra-virgin olive oil, divided
– 1 large Yukon Gold potato (about 12 oz), peeled and thinly sliced into ⅛-inch rounds
– 1 small yellow onion, thinly sliced
– 6 large pasture-raised eggs, lightly beaten
– 2 tablespoons whole milk
– 1 tablespoon clarified butter
– 2 tablespoons finely chopped fresh flat-leaf parsley
– 1 tablespoon finely chopped fresh thyme leaves
– ¾ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C).
2. Slice the top ¼ inch off the head of garlic to expose the cloves.
3. Place the garlic on a small piece of aluminum foil, drizzle with 1 teaspoon of the olive oil, and wrap tightly.
4. Roast the wrapped garlic in the preheated oven for 30 minutes, or until the cloves are soft and golden brown.
5. Remove the garlic from the oven, unwrap, and let it cool until safe to handle.
6. While the garlic roasts, heat the remaining olive oil in a 10-inch non-stick skillet over medium heat.
7. Add the sliced potato and onion to the skillet, spreading them in an even layer.
8. Cook the vegetables for 15-18 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
9. Squeeze the roasted garlic cloves from their skins into a small bowl and mash them into a paste with a fork.
10. In a large mixing bowl, combine the lightly beaten eggs, whole milk, mashed roasted garlic, chopped parsley, chopped thyme, kosher salt, and black pepper. Whisk until fully incorporated.
11. Tip: Letting the egg mixture rest for 5 minutes allows the flavors to meld.
12. Pour the egg mixture over the cooked potatoes and onions in the skillet, ensuring even distribution.
13. Reduce the heat to medium-low and cook undisturbed for 8-10 minutes, until the edges are set and the center is slightly jiggly.
14. Tip: Run a silicone spatula around the edges occasionally to prevent sticking.
15. Place a large plate upside down over the skillet.
16. Using oven mitts, carefully invert the skillet to flip the omelette onto the plate.
17. Add the clarified butter to the now-empty skillet and swirl to coat.
18. Slide the omelette back into the skillet, uncooked side down.
19. Cook for an additional 4-5 minutes over medium-low heat until the bottom is golden brown and the center is fully set.
20. Tip: The omelette is done when a knife inserted into the center comes out clean.
21. Transfer the cooked omelette to a cutting board and let it rest for 3 minutes before slicing.
Delight in the creamy, custardy interior studded with tender potatoes and sweet onions. The deep, caramelized notes of roasted garlic and the brightness of fresh herbs create a sophisticated flavor profile. Serve it warm or at room temperature, sliced into wedges and accompanied by a simple arugula salad dressed with lemon vinaigrette.
Smoked Paprika Spanish Omelette
Grab your skillet—this isn’t your average breakfast. We’re transforming humble ingredients into a smoky, golden masterpiece with a Spanish twist. Get ready to layer flavor like a pro.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon clarified butter
– 1 large yellow onion, finely julienned
– 3 medium Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
– 6 pasture-raised eggs, lightly beaten
– 1 teaspoon smoked paprika (pimentón)
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh flat-leaf parsley
Instructions
1. Heat a 10-inch non-stick skillet over medium-low heat. Add 1 tablespoon of extra-virgin olive oil and the clarified butter.
2. Sauté the julienned onion for 8–10 minutes until deeply caramelized and golden brown, stirring occasionally.
3. Add the potato rounds in a single layer. Cook for 12–15 minutes, flipping once halfway, until tender and lightly golden. Tip: Keep the heat low to prevent burning and ensure even cooking.
4. In a large bowl, whisk the lightly beaten eggs with smoked paprika, fine sea salt, and freshly cracked black pepper until fully incorporated.
5. Gently fold the cooked onions and potatoes into the egg mixture using a silicone spatula, ensuring even distribution.
6. Wipe the skillet clean and return it to medium heat. Add the remaining 1 tablespoon of extra-virgin olive oil.
7. Pour the egg-potato mixture into the skillet, spreading it evenly. Cook undisturbed for 4–5 minutes until the edges are set and the bottom is golden brown. Tip: Shake the skillet gently to check if the omelette releases easily.
8. Place a large plate over the skillet. Invert the omelette onto the plate.
9. Slide the omelette back into the skillet, uncooked side down. Cook for another 3–4 minutes until fully set and golden. Tip: Use the plate method for a clean flip without breaking the omelette.
10. Transfer to a cutting board. Garnish with chopped fresh flat-leaf parsley.
Dive into a slice that’s custardy in the center with crispy, smoky edges. The smoked paprika infuses every bite with a warm, earthy depth. Serve it warm or at room temperature—it’s perfect for a tapas spread or a next-level brunch centerpiece.
Spanish Omelette with Artichokes and Sun-Dried Tomatoes
Tired of basic breakfasts? Transform your morning with this vibrant Spanish omelette. Artichokes and sun-dried tomatoes bring a Mediterranean twist that’s both elegant and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large Yukon Gold potato, peeled and thinly sliced into 1/8-inch rounds
– 1/2 cup thinly sliced yellow onion
– 1/4 cup extra-virgin olive oil
– 1/2 cup marinated artichoke hearts, drained and quartered
– 1/4 cup oil-packed sun-dried tomatoes, drained and julienned
– 6 large pasture-raised eggs, lightly beaten
– 1 tablespoon clarified butter
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly cracked black pepper
Instructions
1. In a 10-inch nonstick skillet, heat the extra-virgin olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the sliced potato and onion, arranging them in a single layer. Cook for 12-14 minutes, turning occasionally, until the potatoes are tender and golden brown at the edges.
3. Using a slotted spoon, transfer the potato-onion mixture to a bowl, leaving the oil in the skillet. Tip: Letting the potatoes cool slightly prevents them from overcooking when mixed with the eggs.
4. To the same skillet, add the quartered artichoke hearts and julienned sun-dried tomatoes. Sauté over medium heat for 3-4 minutes until the artichokes are lightly browned.
5. In a large mixing bowl, combine the lightly beaten eggs, fine sea salt, and freshly cracked black pepper. Whisk until fully incorporated.
6. Gently fold the cooked potato-onion mixture and the sautéed artichokes and tomatoes into the egg mixture until evenly distributed.
7. Wipe the skillet clean with a paper towel and melt the clarified butter over medium-low heat, swirling to coat the bottom and sides. Tip: Clarified butter has a higher smoke point, preventing burning during the longer cooking time.
8. Pour the egg mixture into the skillet, spreading it evenly. Cook undisturbed for 8-10 minutes until the edges are set and the bottom is golden brown.
9. Place a large plate over the skillet and carefully invert the omelette onto the plate. Slide it back into the skillet, cooked side up. Tip: Use a plate slightly larger than the skillet for a safer flip.
10. Cook for an additional 6-8 minutes until the center is fully set and a toothpick inserted comes out clean.
11. Transfer the omelette to a cutting board and let it rest for 5 minutes before slicing into wedges.
Perfectly golden and firm yet tender, this omelette boasts a rich, savory depth from the caramelized vegetables. Serve it warm or at room temperature with a dollop of garlic aioli for an extra kick, or slice it into bite-sized pieces for an elegant tapas-style appetizer.
Spanish Omelette with Chorizo and Green Peppers
Ready to level up your brunch game? This Spanish omelette with chorizo and green peppers brings bold flavors and satisfying texture to your table—perfect for weekend gatherings or meal prep with flair.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 large pasture-raised eggs, lightly beaten
– 8 ounces Spanish chorizo, casing removed and diced into ¼-inch pieces
– 1 large green bell pepper, seeded and julienned
– 1 medium yellow onion, thinly sliced
– 2 medium Yukon Gold potatoes, peeled and sliced into ⅛-inch rounds
– ¼ cup extra-virgin olive oil
– 2 tablespoons clarified butter
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh flat-leaf parsley
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes in a single layer and cook for 8–10 minutes, turning occasionally, until golden brown and fork-tender.
3. Transfer the potatoes to a paper towel-lined plate using a slotted spoon, reserving the oil in the skillet.
4. Add the diced chorizo to the same skillet and cook over medium heat for 4–5 minutes, stirring frequently, until the fat renders and the edges crisp.
5. Remove the chorizo with the slotted spoon, leaving 1 tablespoon of rendered fat in the skillet.
6. Add the clarified butter to the skillet and heat until melted, then add the julienned green pepper and sliced onion.
7. Sauté the vegetables over medium heat for 6–7 minutes, stirring occasionally, until softened and lightly caramelized.
8. Return the cooked potatoes and chorizo to the skillet, distributing them evenly with the vegetables.
9. Season the lightly beaten eggs with fine sea salt and freshly ground black pepper, then pour evenly over the skillet contents.
10. Cook the omelette over medium-low heat for 4–5 minutes without stirring, until the edges are set and the center is slightly jiggly.
11. Place a large plate over the skillet and carefully invert the omelette onto it, then slide it back into the skillet to cook the other side for 3–4 minutes until golden brown.
12. Transfer the omelette to a serving plate, garnish with chopped fresh flat-leaf parsley, and let rest for 2 minutes before slicing.
Yield a golden-brown exterior that gives way to a creamy, potato-studded interior, with smoky chorizo and sweet peppers in every bite. Serve it warm or at room temperature with a dollop of garlic aioli or alongside a crisp arugula salad for a complete meal.
Spanish Omelette with Fresh Basil and Cherry Tomatoes
Picture this: a golden, fluffy Spanish omelette packed with vibrant cherry tomatoes and aromatic fresh basil. This dish transforms simple ingredients into a showstopping meal that’s perfect for brunch or a quick dinner. Get ready to slice into layers of creamy potato and egg with bursts of sweet tomato and herbaceous basil.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 medium Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
- 1 small yellow onion, finely diced
- 6 large pasture-raised eggs, lightly beaten
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chiffonade-cut
- 1/4 cup extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Heat 2 tbsp olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
- Add potato slices and cook for 10 minutes, stirring occasionally, until tender but not browned.
- Add diced onion and cook for 5 minutes until translucent and fragrant.
- Transfer potato-onion mixture to a bowl and let cool for 3 minutes to prevent curdling the eggs.
- In a separate bowl, combine beaten eggs, kosher salt, and black pepper.
- Gently fold cooled potato-onion mixture into egg mixture until evenly coated.
- Wipe skillet clean and heat remaining 2 tbsp olive oil over medium-low heat.
- Pour egg-potato mixture into skillet and arrange cherry tomato halves evenly on top.
- Cook undisturbed for 8 minutes until edges are set and bottom is golden brown.
- Place a large plate over skillet and carefully invert omelette onto plate.
- Slide omelette back into skillet and cook for 7 minutes until center is firm to touch.
- Transfer omelette to cutting board and let rest for 5 minutes to set structure.
- Sprinkle chiffonade-cut basil evenly over top before serving.
Serve warm or at room temperature to highlight the creamy potato texture against the juicy tomato bursts. The basil adds a fresh, aromatic finish that complements the rich eggs beautifully. Try slicing it into wedges and drizzling with a balsamic reduction for an elegant presentation.
Spanish Omelette with Feta Cheese and Olives
Hear me out: This isn’t your average omelette. We’re taking the classic Spanish tortilla and giving it a Mediterranean twist with briny olives and creamy feta. Get ready to level up your brunch game in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1 lb Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
– 1 medium yellow onion, thinly sliced
– 1/2 cup extra-virgin olive oil
– 8 large pasture-raised eggs, lightly beaten
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives, roughly chopped
– 1 tbsp clarified butter
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp finely chopped fresh parsley, for garnish
Instructions
1. Heat the extra-virgin olive oil in a 10-inch nonstick skillet over medium-low heat (300°F).
2. Add the sliced potatoes and onion to the skillet, ensuring they are submerged in the oil.
3. Cook the vegetables gently for 12-15 minutes, stirring occasionally, until the potatoes are tender but not browned. Tip: A low, slow cook ensures the potatoes absorb flavor without crisping.
4. Using a slotted spoon, transfer the cooked potatoes and onions to a colander set over a bowl to drain excess oil; reserve 1 tablespoon of the infused oil.
5. In a large mixing bowl, combine the lightly beaten eggs, kosher salt, and black pepper.
6. Fold the drained potatoes and onions, crumbled feta cheese, and chopped Kalamata olives into the egg mixture until evenly distributed.
7. Wipe the skillet clean and heat the clarified butter and reserved tablespoon of infused oil over medium heat (350°F).
8. Pour the egg and potato mixture into the skillet, spreading it into an even layer.
9. Cook undisturbed for 3-4 minutes until the edges are set and the bottom is golden brown. Tip: Gently shake the pan to check if the omelette releases easily.
10. Place a large plate over the skillet and carefully invert the omelette onto the plate.
11. Slide the omelette back into the skillet, uncooked side down, and cook for an additional 3-4 minutes until fully set and golden. Tip: A toothpick inserted in the center should come out clean.
12. Transfer the omelette to a serving plate and let it rest for 2 minutes.
13. Garnish with finely chopped fresh parsley before slicing.
Savor the contrast of creamy, soft potatoes against the salty punch of feta and olives. The exterior develops a satisfying golden crust while the interior stays luxuriously tender. Serve it warm or at room temperature, sliced into wedges with a drizzle of good olive oil and a simple arugula salad for a complete meal.
Spanish Omelette with Roasted Red Peppers and Potatoes
Ditch the boring breakfast routine—this Spanish omelette brings serious flavor with minimal effort. Roasted red peppers add smoky sweetness, while potatoes create the perfect hearty base. Grab your skillet and let’s transform simple ingredients into a stunning meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb Yukon Gold potatoes, peeled and thinly sliced into ⅛-inch rounds
– 2 large roasted red peppers, jarred and patted dry, cut into ½-inch strips
– 1 medium yellow onion, finely diced
– 6 pasture-raised eggs, lightly beaten
– ¼ cup extra-virgin olive oil
– 2 tbsp clarified butter
– 1 tsp fine sea salt
– ½ tsp smoked paprika
– ¼ tsp freshly ground black pepper
– 2 tbsp chopped fresh parsley for garnish
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a 10-inch nonstick skillet over medium heat.
2. Add the sliced potatoes and cook for 8–10 minutes, stirring occasionally, until tender but not browned.
3. Stir in the diced onion and cook for 4–5 minutes until translucent and fragrant.
4. Sprinkle with fine sea salt, smoked paprika, and black pepper, then toss to coat evenly.
5. Gently fold in the roasted red pepper strips and cook for 2 minutes to warm through.
6. In a medium bowl, whisk the lightly beaten eggs until frothy, about 30 seconds.
7. Pour the egg mixture evenly over the potato mixture in the skillet, ensuring it covers the vegetables completely.
8. Reduce heat to low, cover the skillet, and cook for 10–12 minutes until the edges are set and the center is slightly jiggly.
9. Carefully flip the omelette by sliding it onto a large plate, then inverting it back into the skillet.
10. Add the clarified butter to the skillet and cook the other side for 3–4 minutes until golden brown and fully set.
11. Transfer the omelette to a cutting board and let it rest for 5 minutes to allow the layers to firm up.
12. Garnish with chopped fresh parsley, slice into wedges, and serve immediately.
Serve this omelette warm or at room temperature—the potatoes stay creamy while the peppers add a vibrant, smoky contrast. Slice it into thick wedges for a rustic brunch centerpiece, or pack smaller portions for a satisfying lunch on the go.
Spanish Omelette with Mushrooms and Thyme
Unlock a restaurant-worthy brunch in your own kitchen with this elevated Spanish omelette. Upgrade your weekend routine with earthy mushrooms and aromatic thyme folded into fluffy eggs—it’s the cozy, impressive dish you didn’t know you needed.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large pasture-raised eggs, lightly beaten
– 1 cup cremini mushrooms, thinly sliced
– 1 small yellow onion, finely diced
– 2 tablespoons clarified butter, divided
– 1 teaspoon fresh thyme leaves
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Heat 1 tablespoon of clarified butter in a 10-inch non-stick skillet over medium heat until it shimmers, about 1 minute.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and fragrant, about 3–4 minutes.
3. Incorporate the thinly sliced cremini mushrooms and cook, undisturbed for 2 minutes to develop a golden sear, then stir until softened and any released liquid evaporates, about 4–5 minutes total.
4. Stir in the fresh thyme leaves, kosher salt, and freshly ground black pepper, cooking for 30 seconds to bloom the herbs.
5. Transfer the mushroom-onion mixture to a bowl and wipe the skillet clean with a paper towel.
6. Pour the lightly beaten pasture-raised eggs into the same skillet, still over medium heat, and let them set undisturbed for 30 seconds.
7. Gently lift the edges of the setting eggs with a spatula and tilt the pan to allow uncooked egg to flow underneath, repeating until the top is mostly set but still slightly wet, about 2–3 minutes.
8. Evenly distribute the mushroom mixture over one half of the omelette.
9. Carefully fold the empty half of the omelette over the filling using the spatula.
10. Slide the folded omelette onto a warm plate and let it rest for 1 minute before slicing.
Enjoy the creamy, custardy interior studded with savory, umami-rich mushrooms. Elevate it further by serving with a dollop of crème fraîche and a sprinkle of flaky sea salt for a textural contrast that makes every bite irresistible.
Spanish Omelette with Goat Cheese and Arugula
Buckle up for a brunch game-changer that’s about to become your weekend staple. This Spanish omelette gets a luxe upgrade with creamy goat cheese and peppery arugula—it’s hearty, elegant, and ridiculously easy to nail. Forget boring eggs; this is a flavor-packed masterpiece ready in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large pasture-raised eggs, lightly beaten
– 1 medium Yukon Gold potato, peeled and thinly sliced into 1/8-inch rounds
– 1/2 small yellow onion, finely diced
– 2 ounces fresh goat cheese, crumbled
– 1 cup baby arugula
– 2 tablespoons clarified butter
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
Instructions
1. Heat 1 tablespoon of clarified butter in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potato and diced onion to the skillet, spreading them into an even layer.
3. Cook the potato and onion for 8–10 minutes, stirring occasionally, until the potatoes are tender and lightly golden brown at the edges.
4. Tip: For even cooking, avoid overcrowding the skillet—this ensures the potatoes crisp up instead of steaming.
5. In a medium bowl, whisk the lightly beaten eggs with fine sea salt and freshly ground black pepper until just combined.
6. Pour the egg mixture evenly over the cooked potatoes and onions in the skillet.
7. Reduce the heat to medium-low and cook undisturbed for 4–5 minutes, until the edges are set and the center is slightly jiggly.
8. Sprinkle the crumbled goat cheese evenly over the top of the omelette.
9. Cover the skillet with a lid and cook for an additional 3–4 minutes, until the cheese softens and the center is fully set.
10. Tip: Covering the skillet traps steam, helping the omelette cook through without flipping—ideal for a tender texture.
11. Remove the skillet from the heat and let the omelette rest for 2 minutes to firm up.
12. Gently slide the omelette onto a cutting board or plate.
13. Top the omelette evenly with the baby arugula.
14. Tip: Adding the arugula just before serving keeps it crisp and vibrant, balancing the rich flavors.
15. Cut the omelette into wedges and serve immediately.
Crave that creamy, tangy bite from the goat cheese melting into fluffy eggs, contrasted by the crisp potatoes and sharp arugula. Serve it warm with a drizzle of extra-virgin olive oil or alongside a simple tomato salad for a bright, complete meal. This dish holds up beautifully at room temperature, making it perfect for picnics or brunch spreads where you want to impress without stress.
Spanish Omelette with Sweet Corn and Cilantro
Pivot your breakfast game with this vibrant Spanish omelette. Packed with sweet corn and fresh cilantro, it’s a flavor explosion that’ll make your morning routine anything but ordinary. Whip it up in minutes for a meal that feels fancy without the fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large pasture-raised eggs, lightly beaten
– 1 cup sweet corn kernels (fresh or frozen, thawed)
– 1/4 cup fresh cilantro leaves, finely chopped
– 1/4 cup clarified butter
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
Instructions
1. In a medium bowl, combine the lightly beaten pasture-raised eggs, sweet corn kernels, finely chopped cilantro leaves, kosher salt, freshly ground black pepper, and smoked paprika. Whisk until fully incorporated.
2. Heat a 10-inch nonstick skillet over medium heat and add the clarified butter, swirling to coat the surface evenly.
3. Pour the egg mixture into the skillet, using a spatula to spread it into an even layer. Tip: Let the eggs set undisturbed for 2 minutes to form a golden crust.
4. Reduce the heat to medium-low and cook for 8-10 minutes, occasionally lifting the edges with the spatula to allow uncooked egg to flow underneath. Tip: The omelette is ready to flip when the top is mostly set but still slightly jiggly.
5. Place a large plate over the skillet, invert the omelette onto the plate, then slide it back into the skillet to cook the other side for 3-4 minutes until golden brown. Tip: Use a confident, swift motion when flipping to prevent breaking.
6. Transfer the omelette to a cutting board, let it rest for 2 minutes, then slice into wedges.
Melt-in-your-mouth creamy eggs contrast with the sweet pop of corn and herbaceous cilantro notes. Serve it warm with a dollop of crème fraîche or alongside a crisp arugula salad for a complete meal. This omelette holds up beautifully at room temperature, making it ideal for picnics or brunch buffets.
Spanish Omelette with Serrano Ham and Potatoes
Whip up a Spanish classic with a savory twist. This omelette layers crispy potatoes with salty Serrano ham in a golden egg base. Serve it warm or at room temperature for maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
– 1 medium yellow onion, thinly sliced
– 4 oz Serrano ham, thinly sliced and julienned
– 6 large pasture-raised eggs, lightly beaten
– 1/4 cup extra-virgin olive oil
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Heat 1/4 cup extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 lb thinly sliced Yukon Gold potatoes and 1 thinly sliced yellow onion to the skillet.
3. Cook the potatoes and onion, stirring occasionally, until the potatoes are tender and golden brown, about 15 minutes.
4. Tip: Use a mandoline for uniformly thin potato slices to ensure even cooking.
5. Transfer the cooked potatoes and onion to a colander to drain excess oil for 2 minutes.
6. In a large bowl, combine 6 lightly beaten pasture-raised eggs, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper.
7. Fold the drained potatoes, onion, and 4 oz julienned Serrano ham into the egg mixture until evenly coated.
8. Wipe the skillet clean with a paper towel and return it to medium-low heat.
9. Pour the egg mixture into the skillet, spreading it evenly with a spatula.
10. Cook the omelette undisturbed until the edges are set and the bottom is golden brown, about 8 minutes.
11. Tip: Shake the skillet gently to check if the omelette slides freely before flipping.
12. Place a large plate over the skillet and carefully invert the omelette onto the plate.
13. Slide the omelette back into the skillet to cook the other side for 6 minutes, or until fully set and golden.
14. Tip: Let the omelette rest for 5 minutes after cooking to allow the layers to firm up for cleaner slicing.
15. Transfer the omelette to a cutting board and slice into wedges.
The omelette boasts a creamy interior with crispy edges, balanced by the salty punch of Serrano ham. Try serving it with a dollop of garlic aioli or a simple side salad for a complete meal.
Summary
Gathering these 20 Spanish omelette recipes offers endless inspiration for any meal, from cozy breakfasts to festive gatherings. We hope you find a new favorite to whip up in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the deliciousness. Happy cooking!
