Spanish Omelette for Two

Tammy T


I love omelettes and this one is a must try! I love all the ingredients. From stove to the oven. Top this with some sour cream and Oh my! Found this on the measurements were in grams so I converted them.

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10 Min


10 Min


Stove Top


large eggs
3/8 c
small diced , cold cooked potatoes (just under half a cup)
1/4 c
red bell pepper, medium dice and a little into julienne for garnish
1/4 c
a little less than a fourth of frozen peas, thawed
1 Tbsp
vegetable oil
chives, chopped for garnish
salt and pepper to taste

Directions Step-By-Step

Turn the broiler on in oven.

Break the eggs into a bowl, season with salt and pepper to taste and beat.
Heat an (oven safe) frying pan over medium heat and add the butter and oil. When the butter and oil begins to bubble add the potatoes, diced pepper and peas.

Gently stir-fry for a few minutes to allow them to heat through.
Add the beaten egg mixture to the pan. Move the pan with one hand and stir with a fork or spatula with the other until the omelette reaches the still runny on top stage. Do not mix to much as it sets up.
Slide the pan under the broiler for a few moments until the omelette turns a nice golden brown in color. Watch that it does not burn.
Remove from the oven and carefully slide the spanish omelette from the pan onto a warmed plate, keeping it flat.
Garnish the spanish omelette with a little julienne of red bell pepper and a few chives and maybe some sour cream, serve immediately.

About this Recipe

Course/Dish: Eggs, Vegetables, Potatoes
Main Ingredient: Eggs
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #omelette