Mary Berry Spanish Omelette Recipe

Mary Berry Spanish Omelette is a hearty, thick egg cake popular for its simple filling of tender diced potatoes and sweet onions. Ideally, the potatoes should be cooked gently in the oil until golden and soft before adding the eggs to ensure a perfectly tender bite.

Mary Berry Spanish Omelette Ingredients

• 3 tbsp olive oil
• 250g (8 oz) large potatoes, peeled and diced into 1cm cubes
• 2 large onions, roughly chopped
• 6 large eggs
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Spanish Omelette

1. Cook the vegetables: Heat the olive oil in a non-stick frying pan (approx. 20-23cm) over medium heat. Add the diced potatoes and chopped onions. Stir well to coat them in the oil. Cook gently for about 10 minutes, stirring occasionally, until the potatoes are tender and the vegetables are golden brown.
2. Drain excess fat: Carefully pour any excess oil from the pan (hold the vegetables back with a lid or large spoon). This prevents the finished omelette from being greasy.
3. Beat the eggs: While the vegetables cook, break the eggs into a mixing bowl. Season generously with salt and black pepper. Beat well with a fork until combined.
4. Combine and cook: Pour the beaten eggs directly into the frying pan over the vegetables. Stir gently to distribute the potatoes and onions evenly. Cook over medium-low heat for about 10 minutes until the eggs are almost set (the bottom should be golden and the top still slightly runny).
5. Grill the top: Preheat your grill (broiler) to high. Place the frying pan under the hot grill for 1–2 minutes. Watch it closely; you want the top to set and turn golden brown without burning.
6. Serve: Slide the omelette onto a warmed serving plate. Cut into quarters or wedges. Sprinkle with the chopped parsley and serve warm or cold.

Recipe Tips

• Potato size: Dice the potatoes relatively small (1cm or 1/2 inch). If they are too big, they will take too long to cook through, and the onions might burn before the potatoes are tender.
• The Grill Method: Traditional Spanish tortillas are flipped onto a plate and slid back into the pan to cook the other side. Mary’s method uses the grill to finish the top, which is much easier and less messy for beginners.
• Pan choice: Use a frying pan with a heat-resistant handle since it is going under the grill. If your handle is plastic, wrap it tightly in several layers of aluminum foil to protect it.
• Bean Variation: For a Mixed Bean Omelette, lightly cook 60g French beans and 125g shelled broad beans, then add them to the pan in Step 4 when mixing the potatoes and onions with the eggs.

What To Serve With Mary Berry Spanish Omelette

This versatile dish works for breakfast, lunch, or a tapas dinner.

• Green Salad: A crisp vinaigrette salad cuts through the egg.
• Garlic Mayonnaise (Aioli): The classic dip for tortilla.
• Chorizo: Fried slices of chorizo served on the side.
• Crusty Bread: To make a “Bocadillo de Tortilla” (omelette sandwich).

How To Store Mary Berry Spanish Omelette

• Refrigerate: Store leftovers in an airtight container for up to 3 days. It is delicious served cold from the fridge.
• Freeze: It is not recommended to freeze this omelette as the texture of the potato can become grainy and water-logged upon thawing.

Mary Berry Spanish Omelette Nutrition Facts

• Calories: 320kcal
• Protein: 14g
• Carbohydrates: 22g
• Fat: 20g
• Saturates: 5g
• Sugar: 4g
• Salt: 0.6g

Nutrition information is estimated per serving (based on 2 large servings).

FAQs

Try More Recipes:

• Mary Berry Mexican Omelette Recipe
• Mary Berry Mushroom Omelette with Ciabatta Recipe
• Mary Berry Ceviche with Tomato and Avocado Salsa Recipe