Name: Spanish Omelette with Waxy Potatoes, Red Pepper, and Chives Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 500g waxy potatoes, such as Charlotte; 2 small onions, finely sliced; 1 red pepper, finely chopped, seeds removed; 1 x 25g pack chives, snipped into small pieces; Knob of butter (approximately 20g for cooking); 8-9 eggs

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Introduction

The Spanish omelette, or tortilla española, is a classic and comforting dish featuring tender potatoes, sweet onions, and a fluffy egg base. This recipe adds a pop of color and flavor with red pepper and fresh chives. It’s perfect for breakfast, lunch, or a light dinner.

A round frittata with a golden, slightly crispy top is shown on a white cutting board with a purple ribbon underneath; the frittata has visible slices of potato and green herbs mixed throughout the thick, creamy egg layer. One triangular slice is cut and slightly pulled out from the main circle, showing soft, pale yellow layers inside with scattered potato slices, while a silver knife rests beside it on the board. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g waxy potatoes, such as Charlotte
Knob of butter
2 small onions, finely sliced
1 red pepper, finely chopped (seeds removed)
8-9 eggs
1 x 25g pack chives

Instructions

Step 1: Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
Step 2: Heat a knob of butter in a medium (about 24cm) frying pan over low heat. Cook the onions gently for 10–15 minutes until they begin to brown, then add the red peppers and cook for another 5 minutes.
Step 3: Steam the potato slices over boiling water for 10–12 minutes to soften. If you don’t have a steamer, place them in a saucepan, cover with boiling water, simmer gently for 8–10 minutes until just cooked, then drain well.
Step 4: Break the eggs into a jug and beat with a fork. Season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir them into the eggs.
Step 5: Heat the grill. Add a little more butter to the frying pan and arrange the cooked potatoes with onions and peppers evenly in the pan. Pour over the egg mixture.
Step 6: Cook on low heat for about 15 minutes until the omelette is almost set and golden brown underneath. Use a fish slice to carefully lift and check the base.
Step 7: Place the frying pan under the grill to finish cooking the top for 1–2 minutes. Ensure the handle is outside the oven as it will become very hot. Once set, remove and serve immediately.

Tips & Variations

Use waxy potatoes like Charlotte for a creamy texture that holds its shape well in the omelette.
For extra flavor, add a pinch of smoked paprika or a few chopped fresh herbs like parsley or thyme.
If cooking with children, supervise closely during slicing and grilling steps to ensure safety.

Storage

Store leftover Spanish omelette in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out. It can also be enjoyed cold or at room temperature, making it great for packed lunches.

How to Serve

A round Spanish tortilla with a golden brown top, showing slices of cooked potatoes and bits of green herbs sprinkled throughout. One triangular slice is cut out and placed slightly in front of the main tortilla, revealing the thick layered inside made of pale yellow potatoes and cooked egg. The tortilla sits on a white cutting board with a silver knife resting next to it. The background is a white marbled texture with a strip of dark pink cloth partially visible behind the cutting board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this Spanish omelette?

Yes, you can substitute or add vegetables like zucchini, mushrooms, or spinach depending on your taste and what you have on hand.

How do I prevent the omelette from sticking to the pan?

Make sure to use enough butter or oil and cook over low heat to gently cook the ingredients. Using a non-stick or well-seasoned pan also helps with easy flipping and removal.