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15 Minute Spanish Potato Omelette

Cuisine Spanish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 8 large organic eggs
  • pinch sea salt
  • pinch black pepper
  • 150 g / 6 oz potato chips
  • 1 tbsp extra virgin olive oil
  • handful fresh parsley


  1. Crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper, beat together until well combined, grab a 6 oz / 150 g bag of regular potato chips and crush them, then add the chips into the bowl with the eggs and mix together, let it sit for 4-5 minutes to let the potato chips soften up

  2. Meanwhile crack 2 large organic eggs in a seperate bowl, season with sea salt and freshly cracked black pepper and beat together, after leaving the egg and potato chip mixture for 4-5 minutes, add the 2 beaten eggs and mix together

  3. Heat a nonstick frying pan with a low heat (you might need to use a low-medium heat, depending on the size of your burner) and add 1 tbsp of extra virgin olive oil, after 2 minutes add the potato and egg mixture into the pan, using a spoon make sure everything is evenly distributed, shake the pan once in a while to make sure your omelette is not sticking to the pan

  4. After cooking for 4-5 minutes it´s time to flip the omelette to cook the other side, grab another nonstick frying pan that is bigger than the one cooking the omelette, place it on top and flip the pans, this is an easy way to flip the omelette without any of the egg mixture going all over the place, compact the omelette with a spatula through the outer edges, this will give it that classic rounded edge, cook for another 4-5 minutes, after cooking for a total of about 9-10 minutes remove from the pan and garnish with fresh parsley, enjoy!

Recipe Notes

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