Spanish Omelette

A hearty classic with herb-kissed warmth

Prep Time 30 min
Cook Time 22 min
Serving Size 2-3
Recipe Type Hob

This Spanish Omelette brings together tender potatoes, gently cooked onions, and fluffy eggs in a dish that feels both rustic and refined. Slow-cooked until soft and delicately golden, the potatoes create a comforting base that pairs beautifully with savoury chicken sausages and melted cheese. A sprinkle of freshly chopped parsley adds brightness and balance, lifting the richness with its subtle, peppery note. Perfect for breakfast, brunch, or a light dinner, this timeless preparation delivers warmth and satisfaction in every slice.

Ingredients

Potatoes – 100 gms
Cooked Chicken dices 100gms
Black pepper powder ½ tsp
Eggs – 6 large
Parsley a few sprigs chopped
Sausage dices- 30 gms
Onion – 1 medium
Olive oil – 200 ml
Salt – to taste

Method

Peel and slice potatoes and onions thin.
Heat olive oil on low–medium flame. Add potatoes, onions, and salt.
Cook slowly, stirring gently, until soft and just pale for 20 minutes.
Strain potatoes, reserve the oil. Let potatoes cool slightly.
Beat eggs with salt. Fold in potatoes, chicken, sausages, pepper powder, chopped parsley and mix well. Rest for 5 minutes.
Heat 2–3 tbsp reserved oil in a non-stick pan.
Pour in mixture, cook on low–medium for 3 – 4 mins until edges set. Top it with grated cheese, close pan and let it cook for some more time.
Once the cheese is nicely melted, cut and serve hot.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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