A very popular potatoe omlette recipe from the south of spain. A recipe passed down from my grand mother.


  • 5 large potatoes (1.5kg)

  • 1 medium onion, thinly slices

  • olive oil for shallow frying

  • 8 eggs lightly beaten

  • 1tsp sweet or smokey paprika

  • 2 garlic cloves


  • 1.

    Peeland cut potatoes and onions into thin slices and salt to taste.

  • 2.

    2.Shallow fry potatoes and onions in a nonstick pan intil softened.

  • 3.

    3.Mix eggs, paprika and garlic in a bowl together. Add softened potatoes and

  • 4.


  • 5.

    4.Empty oil fro pan and add combined egg and potatoe mixture and place back

  • 6.

    On stove.

  • 7.

    5.cook on a medium heat until bubbles form on top of omelette.

  • 8.

    6.Place a large plate overpan and carefully invert pan, slide contents of plate

  • 9.

    Back into pan to cook other side of omlette.

  • 10.

    Cook for another 10 mins, approx or util base of omlette is brown.

  • 11.

    Place plate over pan again and invert. Cut into wedges and serve.

  • 12.

    Nice on its own as a snack or with a gardern salad for a meal.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 275kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 11g
  • Carbohydrate 35g
  • Sugar 2g
  • Sodium 93mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Invert pan over sink. Make sure plate is as flat as possible.

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