Spanish potato omelette


  • 6 eggs
  • 300 g potatoes
  • 2 onions
  • Garlic
  • Thyme
  • Peppers
  • Olive oil
  • Salt and pepper
  • 1 pie ring
  • 1 cooking bell



Peel the potatoes
Cut them into slices
Chop the onions
Peel the garlic and eggs

Cook the filling

On a hot plancha
Cook the potatoes
Deglaze to speed up cooking so they don’t dry out
Gild the onions
Roast the chili peppers

Prepare the eggs

In a bowl, beat the eggs
Add the filling, garlic, thyme and seasoning

Cook the omelette

On a medium-hot plancha, arrange the circles
Put the omelette batter on
Let it cook, steep as needed.
Flip when omelette is set.


Cut the omelette into wedges
Garnish with the grilled chili peppers