Spanish Omelette with Potatoes, Red Pepper, and Chives Recipe

Introduction

The Spanish omelette, or tortilla española, is a classic dish featuring tender potatoes, onions, and eggs cooked to golden perfection. This hearty and satisfying meal is perfect for any time of day and brings a taste of Spain right to your kitchen.

Ingredients

• 500g waxy potatoes, such as Charlotte
• Knob of butter
• 2 small onions, finely sliced
• 1 red pepper, finely chopped (seeds removed)
• 8-9 eggs
• 1 x 25g pack chives
• Salt and freshly ground pepper, to taste

Instructions

1. Step 1: Finely slice the onions and chop the red pepper after removing the seeds. Cut the potatoes into roughly ½ cm slices.
2. Step 2: Heat a knob of butter in a medium (about 24cm) frying pan over low heat. Cook the onions gently for 10–15 minutes until they start to brown, then add the peppers and cook for another 5 minutes.
3. Step 3: Steam the potato slices over boiling water for 10–12 minutes until tender. If you don’t have a steamer, place them in a saucepan, cover with boiling water, simmer gently for 8–10 minutes until just cooked, then drain well.
4. Step 4: Break the eggs into a jug and beat them with a fork. Season with salt and a generous grind of pepper. Use scissors to snip the chives into small pieces and stir them into the eggs.
5. Step 5: Heat a little more butter in the frying pan, then add the potatoes. Pour the egg mixture over the potatoes and cook for 15 minutes until the omelette is almost set and golden brown underneath. Use a fish slice to lift and check the underside.
6. Step 6: Place the frying pan under a hot grill. Be sure the handle is outside the oven to avoid burns. Grill for 1–2 minutes until the top is just set and lightly golden. Serve immediately.

Tips & Variations

• Use waxy potatoes to ensure the omelette holds together well without becoming mushy.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Try including other vegetables like mushrooms or spinach to vary the taste.
• For a creamier texture, add a splash of milk or cream to the beaten eggs.

Storage

Store leftover Spanish omelette covered in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or enjoy cold as part of a picnic or lunchbox.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Spanish omelette without a steamer?

Yes, you can cook the potatoes by simmering them in boiling water until tender, then draining them well before adding to the omelette.

How do I prevent the omelette from sticking to the pan?

Use a good-quality non-stick frying pan and enough butter to coat the surface. Cooking over low heat also helps prevent sticking and burning.

Spanish Omelette with Potatoes, Red Pepper, and Chives Recipe

---

★★★★★

4.7 from 50 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This classic Spanish omelette, also known as Tortilla Española, combines waxy potatoes, onions, red pepper, and fresh chives bound with eggs to create a hearty and flavorful dish. Cooked gently on the stovetop and finished under the grill for a golden top, it’s perfect for breakfast, brunch, or a light dinner. The method balances softness and browning to achieve a traditional texture and taste.

---

Ingredients

Scale 1x2x3x

Vegetables

• 500g waxy potatoes, such as Charlotte, sliced into roughly ½ cm slices
• 2 small onions, finely sliced
• 1 red pepper, finely chopped, seeds removed
• 1 x 25g pack chives, snipped into small pieces

Dairy & Eggs

• Knob of butter (about 20g) plus extra for frying
• 8–9 eggs

Seasoning

• Pinch of salt
• Generous grind of black pepper

---

Instructions

1. Prepare the vegetables: Finely slice the onions and chop the red pepper, making sure to remove all seeds for a milder flavor. Cut the potatoes evenly into roughly ½ cm slices to ensure they cook uniformly.
2. Cook onions and peppers: Heat a knob of butter in a medium 24cm frying pan over low heat. Add the onions and cook gently for 10 to 15 minutes until they begin to brown, then add the chopped red pepper and cook for an additional 5 minutes, allowing the vegetables to soften and caramelize slightly.
3. Cook the potatoes: Place the sliced potatoes in a steamer over boiling water for 10 to 12 minutes until softened. If a steamer is not available, place the potatoes in a saucepan, cover with boiling water, simmer gently for 8 to 10 minutes until just cooked through, then drain thoroughly to remove excess moisture.
4. Prepare the egg mixture: Crack the eggs into a jug and beat with a fork. Season with a pinch of salt and a generous grind of black pepper. Snip the chives into small pieces using scissors and stir them into the egg mixture for fresh herbaceous notes.
5. Combine and cook: Add a little more butter to the frying pan used for the onions and peppers, then add the softened potatoes, spreading them evenly. Pour the egg mixture over the potatoes and vegetables. Cook gently on the stovetop for 15 minutes until the omelette is almost set and golden brown underneath. Use a fish slice to carefully lift the omelette to check for a golden crust.
6. Finish under the grill: Preheat your grill. Place the frying pan under the grill to cook the top of the omelette for 1 to 2 minutes until the surface is firm and lightly browned. Ensure the pan handle remains outside the oven to avoid burns from heat exposure.
7. Serve: Carefully remove the omelette from the grill and serve warm. This dish pairs well with a simple green salad or crusty bread for a satisfying meal.

Notes

• This recipe is suitable for children aged 9 to 14 years with careful supervision due to the use of knives, hot pans, and boiling water.
• If you don’t have a steamer, boiling the potatoes gently in a pan with water is an effective alternative.
• Ensure the frying pan handle is not exposed to the grill’s direct heat to prevent burns.
• Waxy potatoes such as Charlotte are recommended for their ability to hold shape and texture after cooking.
• You can adjust the amount of red pepper or omit it according to taste preferences.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish omelette, Tortilla Española, potato omelette, easy breakfast, traditional Spanish recipe, egg and potato dish