Spanish omelet

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Make this omelet for a Sunday brunch – cut wedges and serve with toasted bread & butter.
  • PREP TIME: 10 minutes
  • COOK TIME: 20 minutes
  • SERVINGS: 4 persons
Spanish omelet


  • 3 tablespoon oil
  • 2 large potatoes, sliced
  • 2 onions, chopped
  • 6 eggs
  • Salt and black pepper to taste
  • 1 tablespoon chopped parsley


  • 1. Heat oil, add potatoes and onions and cook on low heat for 15-20 minutes till onions are translucent and potatoes are 3/4th done.
  • 2. Beat eggs with salt, pepper and red chili powder.
  • 3. Pour the eggs over onion and potatoes and cook till the omelet is set from the bottom.
  • 4. Slide omelet on a serving platter and cut into slices and serve with toasted bread.


Desi Appetite
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