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Spanish Omelette Recipe From The Irish Granny’s Pocket Farmhouse Potato Recipes

Although people add all sorts of things to the Spanish omelette, the traditional version is prepared with potatoes, eggs and onion – it’s a great fallback recipe when the cupboard is almost bare.

Serves 6


  • 2 tbsp olive oil, plus extra for drizzling
  • 1 Spanish onion, roughly chopped
  • 225 g/8 oz potatoes, diced and boiled
  • 8 eggs
  • salt and freshly ground black pepper


  1. Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring occasionally, until softened but not browned.
  2. Add the potatoes and cook, turning occasionally, for a few more minutes.
  3. Beat the eggs and season to tase with salt and pepper, then pour them over the vegetables. Stir with a wooden spoon until the egg begins to thicken, then reduce the heat and cook until firm, but still moist in the middle (about 8 minutes).
  4. Carefully transfer the omelette to a large plate, then cut into wedges and serve warm, drizzled with a little oil.
irish granny cookbook
Spanish Omelette Recipe from Irish Granny’s Pocket Farmhouse Potato Recipes by Fiona Biggs is published by Gill Books and is available in all good bookshops, price €5.99. Photography by Ben Potter.

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