Oven Baked Spanish Omelette Recipe

Brunch lovers, you’re about to meet your new favorite dish: a heavenly potato and onion omelette that takes you straight to the sunny streets of Spain with each bite!

Authentic flavors are my jam, and the Oven Baked Spanish Omelette ‘s got ’em. You won’t find a more mouthwatering, protein-rich, nutrient-dense dish anywhere—that’s just a fact.

Your taste buds, belly, and brain will thank you when you dig into this Spanish-style tarta filled with simply cooked potatoes, sweet onions, plenty of eggs, and a couple of seasonings.

Oven Baked Spanish Omelette Recipe Ingredients

• Eggs: High in protein, essential vitamins; adds richness and structure.
• Potatoes: Provide carbohydrates and fiber; hearty base with a creamy texture.
• Onion: Adds natural sweetness and depth; rich in antioxidants.
• Extra-virgin olive oil: Heart-healthy fats; enhances flavor with a fruity aroma.
• Parsley: Offers freshness and color; supplies vitamins and minerals.

Oven Baked Spanish Omelette Recipe Ingredient Quantities

• 6 large eggs
• 3 medium potatoes (about 1 pound), peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1/2 cup extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley (optional)

How to Make this Oven Baked Spanish Omelette Recipe

1. Set your oven to 375°F (190°C).

2. In a big skillet that can go into the oven, heat the olive oil. Set the heat to medium.

3. Place the potatoes and onions in the skillet and sprinkle with salt and pepper. Stir them often and allow them to simmer and soften until both are tender and well-cooked, about 10 minutes.

4. As the potatoes and onions are cooking, break the eggs into a large bowl. Add salt and pepper to taste and whisk until they are combined.

5. When the onions and potatoes are finished, use a slotted spoon to move them into the bowl with the eggs. Leave the excess oil in the skillet.

6. Carefully combine the eggs with the potatoes and onions so that everything is coating evenly.

7. Return the mixture to the skillet, and smooth it out to be even with a spatula.

8. For 2 minutes, cook on the stovetop to set the bottom.

9. Place the skillet in the oven that has been preheated, and bake it for 20–25 minutes, or until the omelette puffs up, turns golden, and all the egg material within the omelette has set.

10. Take it out of the oven. Let the item cool down for a few minutes. If you are using it, then sprinkle it with some fresh parsley. After this, slice it up. You can serve it warm, or at room temperature.

Oven Baked Spanish Omelette Recipe Equipment Needed

1. Oven
2. Oven-safe skillet
3. Stove
4. Whisk
5. Large bowl
6. Slotted spoon
7. Spatula
8. Cutting board
9. Knife

FAQ

• Can I use waxy or starchy potatoes for this recipe?Both waxy or starchy potatoes can be used, but waxy potatoes like Yukon Gold will retain their shape better when cooked.
• What is the purpose of using so much olive oil?Olive oil ensures even cooking of the potatoes and onions and contributes to the taste. It also helps produce the traditional texture and richness of a Spanish omelette. But you want to use an appropriate amount. If you use too little, the omelette will not have the desired flavor, texture, or richness. If you use too much, the omelette cannot escape being oily.
• Can I make this omelette in advance?The Spanish omelette can indeed be prepared ahead of time. One can savor it not only warm, but also at room temperature, or even chilled.
• Is it necessary to peel the potatoes?To make the classic Spanish omelette, start with the potatoes. For a perfectly tender, smooth texture, peel them first. If you want a slight crunch in your omelette, use unpeeled spuds. Either way, you’ll need to slice the potatoes thin, about 1/8 inch thick.
• What can I substitute for fresh parsley?If you don’t have fresh parsley, you can use other herbs like chives, basil, or cilantro to garnish.
• How do I prevent the omelette from sticking to the baking dish?To prevent sticking, it’s necessary to use the right amount of olive oil and to ensure that the dish is evenly coated on the base and sides.

Oven Baked Spanish Omelette Recipe Substitutions and Variations

3 medium potatoes: Switch 3 medium sweet potatoes for a different flavor.
1 medium onion: Substitute with 2 leeks (white and light green parts) for a more delicate flavor.
1/2 cup extra-virgin olive oil: Substitute 1/2 cup avocado oil for a flavor-neutral profile.
Taste for salt. To make it more complex, substitute with 1/2 teaspoon garlic salt.
Black pepper, freshly ground, to taste. Replace with a pinch of smoked paprika for added smokiness.

Pro Tips

1. To ensure even cooking, slice the potatoes as thinly as possible, preferably using a mandoline. This will help them cook more efficiently and uniformly.

2. To enhance the flavor, consider sautéing the onions until caramelized before adding the potatoes. This step can add a sweet, deep flavor profile to the dish.

3. Allow the olive oil to reach a medium heat in the skillet before adding the potatoes and onions. A gradual heat increase can help achieve a crisp texture without burning the ingredients.

4. When mixing the eggs with the potatoes and onions, fold gently to avoid mashing the potatoes, preserving their texture within the omelette.

5. After baking, let the omelette sit for a few minutes to set completely and firm up, making it easier to slice and serve. This resting period also allows the flavors to meld together beautifully.