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
3
servings10
minutes25
minutesThis 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!
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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!
Recipe Video
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.
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