If you’re craving a hearty, comforting breakfast that doesn’t skimp on flavor, this Cheesy Spanish Omelette is your new go-to. Inspired by the classic Spanish tortilla, this version takes it up a notch with gooey cheddar, tender golden potatoes, caramelized onions, and fluffy seasoned eggs all cooked to perfection in one pan. It’s the kind of dish that feels like a warm hug on a lazy morning, yet it’s quick and easy enough to whip up any day of the week. Whether you’re serving it for brunch, lunch, or even a cozy dinner, this cheesy twist on a traditional favorite is sure to impress!

The Ultimate Cheesy Spanish Omelette Recipe

0.0 from 0 votes

Servings

servings

Prep time

minutes

Total time

minutes

This Cheesy Spanish Omelette is a one-pan wonder packed with tender potatoes, sweet red onions, fluffy eggs, and melty cheddar cheese. Simple, satisfying, and ready in under 30 minutes!

Cook Mode

Keep the screen of your device on

Ingredients

4 Eggs
1 1/2 tsp Salt (Divided)
1 1/2 tsp Ground Pepper (Divided)
2 tbsp Oil
1 Potato (Medium, diced)
1 Red Onion (Thinly Sliced)
½ cup Shredded Cheddar Cheese
Spring Onion for Garnishing

Directions

Crack 4 eggs into a large mixing bowl, season with 1 tsp salt and 1 tsp ground pepper. Whisk well until combined, then set aside.
In a saucepan, heat 2 tbsp oil over medium-low heat. Add the diced potato and sliced onion. Sauté for about 1 minute.
In a saucepan, heat 2 tbsp oil over medium-low heat. Add the diced potato and sliced onion. Sauté for about 1 minute.
Season with the remaining ½ tsp salt and ½ tsp ground pepper. Stir well, cover with a lid, and cook until the potato pieces are soft and tender, stirring occasionally.
Once the potatoes and onions are well cooked, spread them evenly in the pan. Pour the beaten egg mixture over them, ensuring even coverage.
Keep the flame on medium-low, close the lid, and allow the omelette to cook through.
When the top of the omelette is slightly wet, evenly sprinkle the shredded cheddar cheese over it. Reduce the heat to low and cook until the cheese melts.
Garnish with chopped spring onion, then carefully fold the omelette.
Serve warm and enjoy!

Notes

Keep the heat on medium-low to low throughout to ensure the potatoes cook through gently and the eggs stay soft and fluffy.
A non-stick pan helps avoid sticking and makes folding or flipping the omelette smooth and stress-free.
Store any leftover omelette in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a non-stick pan over low heat or microwave for 30–40 seconds until heated through.