Different Ways to Cook a Potato Omelette

· 23rd October 2018
The potato omelette is a classic Spanish dish. However, there are different ingredients and ways to prepare it. Here are a few recipes that you can try

The potato omelette is a popular Spanish dish that makes for a delicious bite at any time of the day. This versatile food can be eaten for lunch, dinner, or as a snack.

Even though there are so many different recipes, the most popular Spanish variation is made with potatoes, eggs, oil, and salt. This recipe usually includes onions, although this is optional and depends on personal preference and taste.

Keep reading to learn how to cook different versions of the potato omelette. 

Traditional potato omelette

Slice of freshly cooked potato omelette

Ingredients (serves four):

  • 6 eggs
  • 3 potatoes
  • Salt
  • Half an onion
  • Olive oil

Instructions: 

Start by peeling the potatoes and the onion. Then, cut them into thin slices. In a frying pan heat up a splash of olive oil and add the onion and potato. Add a pinch of salt and let this cook on a low heat for 20 minutes. When the potato starts to break up and soften, remove them from the pan and set aside.

Beat the eggs together, with a pinch of salt and add the potatoes and onion. In a frying pan, heat up some olive oil then pour in the mixture. With the help of a wooden spoon, separate the edges from the pan so it’s easier to turn it over.

After one minute, flip the omelette and cook this side for one minute too. Your traditional style potato omelette is ready, and you can enjoy it hot or cold.

Potato omelette in the microwave

Freshly cooked microwave potato omelette with one slice out of it

Ingredients (serves four):

  • 6 eggs
  • 3 potatoes
  • Salt
  • Half an onion
  • Olive oil

As you can see, these ingredients are the same ones that we used to make the traditional potato omelette. This recipe is perfect for when you are short on time.

Instructions:

Start by peeling and thinly slicing the potatoes and onion. Place them in a microwave safe container and cover with plastic wrap. Perforate the plastic wrap with a fork. Cook on high for six minutes.

Next, beat the eggs and add salt and a little olive oil. Mix together with the potatoes and onion, cover with the perforated plastic wrap. Put it into the microwave, on high for another six minutes. The omelette is ready to eat.

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Stuffed potato omelette

Potato omelette stuffed with cheese and tomato

Ingredients (serves four):

  • 6 eggs
  • 3 potatoes
  • Salt
  • Half an onion
  • Olive oil
  • 2 tomatoes (thinly sliced)
  • Cream cheese

Instructions:

You can prepare this omelette in a couple different ways. The first way is by making a traditional potato omelette, in the same way as we explained in the first recipe. Once that’s ready, take a sharp knife and slice it in half, through the center, so that you have two halves. It’s important to ensure that both the upper and lower parts remain equal in thickness.

Next, spread some cream cheese, with thin slices of tomato on one half of the omelette, before covering with the other half. It’s that easy to make a stuffed potato omelette!

The other way that you can make this is as follows: cook three eggs, and half of the potato and onion mixture. When it’s still not completely solidified, add the cream cheese and tomato.

Next, add the other three eggs, and the remainder of the potato and onion mixture. This cooking method allows for the filling to cook properly, and stay hidden inside the omelette.

Omelette roll with ham, cheese and potato

Ham and cheese rolled potato omelette with tomato garnish

Ingredients:

  • 3 eggs
  • 2 potatoes (grated)
  • Salt
  • Olive oil
  • Cooked ham slices
  • Sliced cheese

Instructions: 

Beat the eggs and add the grated potatoes, with a pinch of salt. Pour the mixture into a greased baking tray. It’s important to make this a very thin layer, so that it’s easy to roll it up later.

Place it in the oven at 338 degrees for 10 minutes. After 10 minutes, stick a toothpick inside the omelette to make sure it’s fully cooked. Then, cover the omelette with the ham and cheese slices and roll it up. If you put a toothpick through the roll, it will stay in position.

Put it back in the oven for just a couple minutes, so that the cheese melts. It’s ready to eat!