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spanish omelette with potatoes and sweetcorn

Spanish omelette with potatoes and sweetcorn

Mandy Mazliah
A delicious vegetarian recipe for Spanish omelette with potatoes and sweetcorn. Hearty enough to be a meal in itself or delicious served with tapas.
0 from 0 votes
Prep Time 10 mins
Cook Time 40 mins
Resting time 15 mins
Total Time 50 mins
Course Lunch
Cuisine Spanish
Servings 4


  • 150 ml extra virgin olive oil
  • 750 g white potatoes peeled and thinly sliced
  • 1 large onion thinly sliced
  • 185 g tin of sweetcorn drained
  • 5 large eggs beaten
  • Salt and pepper


  • Reserving two tablespoons of olive oil heat the rest in a 20cm (8 inch) non-stick frying pan. Add the potato slices and onions and cook, stirring pretty much constantly for 15 minutes until the potatoes and onions are golden and tender.
  • Stir the potato mixture into the beaten eggs, add the sweetcorn and season generously. Set aside for 15 minutes and clean the frying pan.
  • Heat the remaining oil in the clean pan and tip in your potato and egg mixture. Cook over a low heat for 10 minutes until it is almost cooked through. Using a plate, carefully slide the tortilla out onto it, invert the pan over the tortilla and flip back into the pan in order to cook the other side.
  • Return the pan to the heat and cook for a further five minutes or until the tortilla is cooked on both sides. Allow to cool and serve at room temperature cut into wedges.
Keyword spanish omelette with potatoes
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