Select Page

SPAIN: Potato Omelette



Ready In:


Good For:



About this Recipe

By: Laura Sanchez

This simple potato omelette is perfect for lunch, and can be quickly and easily made for breakfast! Potatoes are a staple in many Spanish cuisines. 

Originally from Spain, Laura arrived in Pittsburgh in 2019, and is a member of the International Women’s Association of Pittsburgh (IWAP) and their cooking class. Laura says “the most difficult thing about coming to Pittsburgh was leaving my job, and family and friends. But as I arrived here I found very kind people and I treasure very happy moments”. 

egypt on the map
  • 4-5 big potatoes
  • 1/2 onion
  • 5 L eggs
  • Salt
  • Oil

IWAP’s mission is to offer friendship, support and assistance to international women, who find Pittsburgh as their new home. They have cooking classes, English classes, book club, field trips, volunteer opportunities, and more. Laura learned about IWAP from her friend Cindy, and “didn’t hesitate to join. At IWAP, I have managed to meet many people, new cultures, new traditions, and I have also managed to learn when it comes to speaking English. Who should join IWAP? I think everyone should join, IWAP offers many very interesting activities, plus the opportunity to meet people from all over the world and have a good time!”

almonds placed on basbousa
coffee and basbousa


Step 1
First cut the onion into small cubes. Wash and peel the potatoes. Cut them into slices (the thinner the better). 
Step 2
Put about two fingers of oil in the frying pan over high heat. When it is warm, first add the onion and lower the heat a little. This helps the oil to take the flavor of the
onion and is tastier.
    Step 3
    When it starts to become transparent, it will be time to add the potatoes and add a pinch of salt. Remember to move the potatoes and onions from the bottom to the top to avoid burning the onions at the bottom.
      Step 4
      Meanwhile bake the eggs in a bowl. When the potato is done and begins to brown by the edges, remove everything with a spatula and put it in a
      strainer to remove the excess oil.
      Step 5
      Make the potatoes and onion in the bowl with the eggs and make sure everything is well mixed. Add salt to the mixture (to taste).
        Step 6
        In a frying pan, over high heat, add a little oil to avoid sticking. When it is hot, add the mixture and let it start to curdle. With the help of a plate, turn the tortilla over. Let it drain into the pan so that the other side of the tortilla finishes cooking.