Recipe: Spanish Omelette


To onion or not to onion? That is the question. We're going with onions, because you know... they're delicious. So that's it... 4 ingredients plus plenty of seasoning. Go try it out!


  • 700 g potatoes
  • 1 onion
  • 100 ml olive oil + extra if needed
  • 8 large eggs
  • 1 generous pinch salt
  • 1 generous pinch pepper
Prep the Potatoes

Step 1

Prep The Potatoes

Peel the potatoes and use a thick slicing disc on a Compact Food Processor to slice into rounds. Dry the slices well with kitchen towel.

Cook the Potatoes

Step 2

Cook The Potatoes

Heat 80ml of the oil in a 24-28cm non-stick frying pan over a medium heat and add the potatoes. Season, add a lid and cook gently for 10 minutes, moving the potatoes half way through without letting the potatoes brown.

Add the onions

Step 3

Add The Onions

Peel the onion and use the thin slicing disc attachment to finely slice. Add the onion after the potatoes have had their 10 minute head start and cook for another 10 minutes with the lid on.

Mix with the Eggs

Step 4

Mix With The Eggs

Wipe out the food processor bowl and crack the eggs in, then whisk quickly using the twin-geared whisk attachment. Pour into a bowl, season generously and add the warm potatoes and onions to let the mixture sit for 10 minutes.

Cook the Eggs

Step 5

Cook The Eggs

Clean the frying pan and add the remaining 20ml of oil to the pan. Warm over the heat and pour in the mixture, then shuffle it so that everything is evenly distributed. Cook for 15 minutes over a low heat.


Step 6


Shuffle it again and loosen the edges with a spatula until the whole thing is moving. Slide it carefully onto a plate, then carefully put the pan over the plate and flip in back into the pan, uncooked side down.

Finish and Serve

Step 7

Finish And Serve

Neaten the sides and cook over a low heat for another 5 minutes before sliding onto a plate and allowing it to cool slightly. Serve warm, not hot and let everyone dig in! Serves 8

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