Potato Omelet

A tribute to the Spanish Omelet.

Jun 25, 2026

Spanish omelettes are loved throughout Spain and you will find them in every tapas bar but they are also enjoyed in Mexico.

We have taken the classic recipe and have given it a Mexican touch with the addition of sautéed tomato, goat cheese, and a pinch of Mexican oregano. It looks laborious but is quite easy to make.

It can be eaten warm as a main dish with a simple green salad or cold as an appetizer.

How to Make

You can easily put this dish together with pantry staples you probably already have on hand. If goat cheese isn’t your thing, you can substitute your favorite cheese.

Ingredients:

Start by gathering the following ingredients:

Waxy white potatoes (small)

Eggs

White onion

Tomatoes

Goat cheese (or any cheese of your choice)

Mexican oregano

Salt

Olive oil

Rinse the potatoes then peel. Discard the peels.

Slice the potatoes into ⅛″ pieces.

Slice the onions into ⅛″ strips.

Cut the tomato into ¼″ thick slices.

Preheat a medium frying pan (10″) with ¼ cup extra virgin olive oil to medium-low.

Add the potatoes and stir to cover in olive oil.

Cook for 10 minutes stirring regularly so that the potatoes cook evenly.

Then add the sliced onions to the potatoes.

Cook for 5 more minutes stirring continually so that the potatoes and onion cook evenly and don’t burn.

Add the oregano and cook for 5 more minutes stirring continually. Don’t allow the mixture to brown.

Remove the potato-onion mixture from the heat and strain. Allow to cool for 10 minutes.

Reserve the olive oil. You will use it to cook the omelette.

While the potato-onion mixture is cooling. Cook the sliced tomato in the same pan over medium heat.

Cook the tomato until it is just starting to brown.

Set the tomato aside.

Crack the eggs into a medium-size mixing bowl and beat with a wire whisk or fork until well mixed.

Add the salt.

Add the potato-onion mixture to the beaten eggs and stir to coat the potatoes with egg.

Heat your frying pan to medium-low and add the reserved olive oil.

Spoon ½ of the potato egg mixture into your frying pan.

Add the cooked tomato slices distributing them evenly.

Add the crumbled goat cheese.

Spoon the other half of the potato egg mixture into your frying pan.

Using a spatula and working all the way around the omelette, gently push the edge in allowing the uncooked egg to flow around the edge.

Cook for about 5 minutes until the egg has just set.

Now comes the exciting part, flipping the omelette so that it cooks evenly. Place a plate over the top of your frying pan.

Holding your hand on the plate, quickly turn the frying pan over so the omelette releases onto the plate.

Place the frying pan back on the heat and gently slide the omelette back into the pan.

Continue cooking for 5 more minutes.

Remove the omelette from the pan using the same technique you used to turn it by placing a plate of the pan and quickly turning it over to release the omelette.

Serving

You can serve your Spanish Omelette hot, at room temperature, or cold. At all 3 temperatures, it’s delicious.

To serve hot, cover it with aluminum foil or a Pyrex dish and allow it to set for 10 minutes before slicing.

To serve at room temperature, loosely cover and allow it to cool for 2 hours then slice and serve.

To serve cold, allow to come to room temperature then refrigerate. Slice and serve.

A simple green salad is a perfect accompaniment.

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 slices

Notes

Substitutions:

The recipe calls for goat cheese but you can substitute any of your favorite cheeses and it will turn out great.

Storage

Keeps in the refrigerator for 3 days.

Nutrition:

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