Spanish Omelette Easy Recipe

Cuisine: Continental Breakfast

Serves: 2 Pax


  • Eggs 4-5
  • Onion medium size 1 piece
  • Capsicum small size 1 piece
  • Tomato small size 1 piece
  • Potato medium size 1 piece
  • Green Chilli small size 1 piece
  • Salt to taste
  • Pepper to taste
  • Mixed herbs like chilli flakes, oregano to taste
  • Vegetable oil for cooking 2 tbsp


  1. Cut the veggies in round shape and keep aside
  2. Take a thick bottomed pan and add oil when hot, then add potato slices.
  3. Cook for few seconds then add onion and capsicum, keep cooking on medium flame, add tomatoes and chilli in the end
  4. Add salt and pepper according to taste
  5. Beat 4-5 eggs in a bowl, add salt and pour the mixture on the pan when veggies are properly cooked.
  6. Lower the flame and cover the pan for 8-10 minutes
  7. Take it out on a plate once cooked and serve with garnish of mixed herbs
  8. Serve hot or at Room temperature

Chef Tips:

  • Don’t Cut the veggies very thin, make it thick so that it don’t burn while cooking
  • Beating of eggs are important, more you can beat more fluffy it will become
  • While cooking the omelette by covering it with a lid, keep checking it in between if it’s cooking or not. If you need to raise the flame you can
  • Make sure the omelette is cooked from top too



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