31st October 2013

A ‘Spanish’ omelette

By MaitreMarcel

There are some dishes you make with a certain idea in your head and some available ingredients. It can turn out nice or not. This ‘Spanish’ omelette turned out very nice but let me wonder about what I had planned to make in the first place.
Because I had potatoes, onion and eggs, I wanted to make a kind of tortilla.
In Spain, these are thick omelettes, often cut in cubes and presented as tapas.
In France, an omelette is a creamy egg pancake, often presented folded and sometimes with a filling.
I made an omelette for two, with six eggs. For a real tortilla I would have needed either a smaller pan or more stuffing and eggs so that the eggs would seep through the filling and set in the oven.
Next time I plan to do it in a French way by preparing the filling apart, making a ‘standard’ omelette and then, while the upper side is still runny, add the filling and fold the omelette.
As it is, this became a sort of egg pizza/potato dish. It was very nice, though.
You could add ham or bacon to the filling.



  • Six eggs
  • Six potatoes
  • One onion
  • Three cloves of garlic
  • One tin of tomato paste
  • Salt and pepper
  • Butter
  • Chillies
  • Tabasco sauce


  1. First cook the potatoes, unpeeled, for 20 minutes, drain and let them cool.
  2. When cool, peel and slice.
  3. Peel and chop the onion.
  4. Peel and crush the garlic.
  5. Put some butter in a skillet, when the foam has disappeared, add the onion and brown, then add the potatoes and garlic, some salt and pepper and stir.
  6. When the ingredients have browned nicely, take off the fire, add the tomato paste, the chillies and the tabasco. Taste and correct if needed.
  7. Wipe clean another large skillet with a handle that can go into the oven.
  8. Preheat an oven’s top grill at highest position. Position the tray at the top rail.
  9. Break the eggs in a bowl, whisk and add some more tabasco.
  10. Put generous butter in the large skillet. When the foam has subsided , pour half the eggs into the pan and cook until the bottom of the omelette starts to set. Take from the heat and add the filling on top in the middle of the eggs.
  11. Pour the remaining eggs in the pan, move the pan around for an even spread and add some more pepper to the top.
  12. Put the skillet in the oven and cook for some 5 minutes, allowing the omelette to brown and rise.