How to make Spanish Potato Omelette - A fluffy omelette from the Spanish cuisine

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Eggs (अंडे)

Cuisine : Fusion

Course : Snacks and Starters

Spanish Potato Omelette Recipe Card

Spanish Potato Omelette

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Spanish Potato Omelette checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Walnut Coffee Biscuits, Butter Sev, Sikkim puri kabab, Anda Papdi Chaat.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Spanish Potato Omelette Recipe

  • Potatoes 5

  • Eggs 2 medium

  • Potatoes 3 small

  • Olive oil 3 tablespoons

  • Salt to taste

  • Peppercorns 10-12


Step 1

Cut onions in half, then thinly slice each half and separate the layers into half-moon shapes. Peel and wash potatoes.

Step 2

Slice them into thin rounds. Rub them on a clean cloth to get them as dry as possible. Heat two tablespoons of olive oil in an eight-inch non-stick frying pan.

Step 3

When it is smoking hot, add the potatoes. Toss them around in the oil to get a good coating. Lower heat, cover and cook till the potatoes are half done.

Step 4

Add onions and toss. Add a generous sprinkling of salt and freshly crushed peppercorns. Cook further for two minutes tossing them from time to time so that they do not brown. Set aside to cool.

Step 5

Break the eggs into a large bowl and, using a fork, whisk them lightly. Add salt and pepper to taste. Add the potato-onion mixture and mix.

Step 6

Heat the remaining oil in the pan. Pour the egg mixture. Lower heat to minimum immediately. Cover and cook. Draw the edges in gently with a knife to give a firm shape to the omelette.

Step 7

When the surface looks firm and dry, turn and cook the other side. Cook further for two minutes and remove from heat. Cut into wedges and serve immediately.