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Cheddar & Black Olive Spanish Omelette Recipe

Cheddar & Black Olive Spanish Omelette recipe


This is a yummy egg dish with cheese and olives. It's like a thick egg pie with potatoes and onions inside. You cook it in a pan and flip it over to cook both sides. It's good for breakfast or any meal.


1 cup of black olives, chopped
4 large potatoes, sliced into discs
1 large onion, sliced into half-moons
1/4 cup of fresh chives, chopped
150 g sharp cheddar cheese, grated
8 large free-range eggs
3 tablespoons of olive oil
Salt to taste
Pepper to taste


Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the potato slices and cook for about 5 minutes on each side, until they are soft and golden brown. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and the onion slices. Cook until they are soft and slightly caramelized, about 5 minutes. Remove from the pan and set aside.
In a large bowl, crack the eggs and whisk them together with the chopped black olives, chives, cooked onions, and potatoes. Season with salt and pepper.
Pour the egg mixture back into the pan and sprinkle 3/4 of the grated cheddar cheese on top. Cook over medium-low heat for about 15 minutes, occasionally running a spatula around the edge to prevent sticking.
Once the bottom is set and golden, place a large plate over the pan and carefully flip the omelette onto the plate. Then slide the omelette back into the pan to cook the other side.
Cook for an additional 5 minutes, then remove from heat. Flip the omelette onto a plate again, sprinkle the remaining cheddar cheese on top, and let it melt slightly.
Cut into wedges and serve warm. Enjoy your Spanish omelette with a twist!

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