Let's make a Spanish omelette

Prep time
10 minutes
Cooking time
15 minutes

1-2 handfuls of vegetables of your choice, such as: onion, mushrooms, peppers, tomatoes, spinach.

1 x (300g) small tin new potatoes

60g of grated cheese

Splash of milk

2 tsp oil

6 eggs

Chopping board



Frying pan

Mixing bowl


Tablespoon and teaspoon

Fish slice or wooden spatula

Spanish omelette

Wash, peel and chop any vegetables you want to add to your omelette. Thinly slice the new potatoes. Grate cheese.

chopping mushrooms and vegetables

Heat the oil in a frying pan over a medium heat. Add the vegetables/potatoes and fry until just soft. You may want to add a splash of water to help soften.

mushrooms in pan

Meanwhile, crack the eggs and add a splash of milk into a mixing bowl and whisk thoroughly. Pour the egg mixture over the fillings in the frying pan; cook over a medium heat until the egg is thoroughly set.

If adding cheese, sprinkle it over the omelette. If you want to crisp the top of the omelette, you can place the frying pan under a pre-heated grill for 3-5 minutes until the top of the omelette is golden brown. Or you can try flipping the omelette in the flying pan (see top tips).

Omelette cooking
Serving suggestions
  • The quantities used here will make enough for 2-4 adults. 
  • Serve alongside a side salad for a delicious balanced meal.
  • For babies you can cut into strips and served as finger food.
Top tips
  • If you do not have a grill, a good tip is to turn the omelette out onto a plate and then tip the omelette back into the pan on the opposite side to brown.
  • Pre-cooked vegetables, meat or fish can be added to this recipe so it’s a great way to use up leftovers.
  • Any leftover omelette can be cooled and stored in the fridge.
Suggested recipes
scrambled eggs
Scrambled eggs

Why not balance your plate with some grilled button mushrooms and tomatoes?


Perfect as a snack or served with fillings for a family meal or packed lunch