The best and healthiest omelet recipes

Do you like omelettes? We have prepared a complete and delicious compilation of omelet recipes for you to make. These recipes vary from the original ones to others more innovative and fun but always respecting the main ingredients of potatoes, eggs, and extra virgin olive oil from Spain.

This traditional Spanish dish brings warmth and comfort to our tables, and as mentioned before, it is usually cooked with basic ingredients that you can easily find in your kitchen.

Get your pan ready and put on your favorite music to cook, because here are the omelet      recipes we have promised you to easily prepare at home!

Spanish omelet recipe

Ingredients

• 6 eggs
• 2 glasses of olive oil from Spain
• 1 parsley leaf
• 1 onion
• 3 potatoes
• 1 green pepper
• Salt

Preparation method

1. Peel and dice the onion. Clean the green pepper, remove the stem and seeds, and dice it.
2. Soak the potatoes in water to clean them. Proceed to peel and cut them in half lengthwise. Then, chop each piece into thin half-moons of about 1/2 centimeters     .
3. Add to a frying pan with salt to taste and fry over in extra virgin olive oil from Spain at low heat for 25 to 30 minutes. Then remove from the heat and drain. Add the olive oil from Spain in a container and store it for later use. 
4. Wipe the pan with kitchen paper.
5. Add the eggs to a large bowl and whisk. Incorporate salt to taste and integrate the fried potatoes, onion, and peppers. In this step, you can add a splash of milk or cream if you want the potato omelet to be fluffier. Fold in all the ingredients.
6. Prepare a frying pan by placing it on the heat and adding a drizzle of the previously separated olive oil from Spain. Add the mixture from the previous step.
7. Stir with a spoon and wait about 20 minutes for it to start to set.
8. Separate the edges and cover them with a plate, which must be larger than the frying pan to turn over.
9. Flip the omelet.

Courgette omelet with cheese and peppers

Ingredients

• 2 potatoes
• 1 onion
• olive oil from Spain
• 3 cloves of garlic
• 200 gr. cheese
• 8 eggs
• salt
• parsley
• 2 courgettes
• 16 green peppers

Preparation method

1. Start by peeling and chopping the onion and garlic cloves. Then poach the onion and garlic cloves. 
2. Peel and chop the potatoes and add them. Add salt to taste. 
3. Once the potatoes are slightly soft, peel and chop one and a half courgettes and add them. Cook until the vegetables are tender, drain and set aside. 
4. Place the eggs in a bowl, beat, and add salt, chopped parsley, and the poached vegetables. Divide this mixture into two parts and make two omelets . Set aside.
5. Cut the remaining half of the courgette into slices, add salt to taste, and grill them with a drop of olive oil from Spain. 
6. Fry the peppers on low heat and season them.
7. Cut the cheese into slices. 
8. Place one of the reserved tortillas on the bottom of the plate and place a layer of cheese and a layer of the grilled courgette on top. Cover with the other tortilla and the peppers on top. You can finish by decorating with parsley.

Potato omelet in sauce with peas and mushrooms

Ingredients

• 5 eggs
• 4 potatoes
• 50 grams of serrano ham in strips
• 1 clove of garlic
• 50 grams of mushrooms
• 50 grams of peas
• 2 onions
• 1 teaspoon of flour
• 4 deciliters  of chicken stock
• olive oil from Spain
• A few strands of saffron
• Chopped parsley
• Salt

Preparation method

1. Wash and peel the potatoes and cut them into slices. Peel and chop one of the onions and cut the other one into julienne strips. Then clean and chop the mushrooms. 
2. Place the potatoes and the extra virgin olive oil from Spain in a frying pan. Add the julienned onion and fry for 10 minutes. Drain, mix with the eggs, and season it.
3. Place the potatoes with the onion and the eggs in a frying pan with 1 tablespoon of the olive oil from Spain from the potatoes and cook the omelet.
4. Place the chopped onion in a frying pan and add 2 teaspoons of Spanish  olive oil for 2 minutes.
5. Stir in the mushrooms, ham, peeled and chopped garlic, parsley, and saffron.
6. Sauté for 1 minute and add the flour. 
7. Mix and add the stock and the defrosted peas. Cook for 5 minutes and add salt to taste. 
8. Cut the tortilla into pieces, add to a frying pan with the sauce, and cook for 5 minutes.

We hope you enjoy these omelet easy recipes made with Olive Oils from Spain.