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Spanish Potato Omelette

A Spanish omelette made with eggs, potatoes, onion, olive oil, and salt.

From the Wikibooks Cookbook · 5 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Spanish Potato Omelette

Serves 4
Time7–8 minutes

Ingredients

Directions

Prepare the potatoes

  1. Peel, wash, and dry the potatoes; cut into 1 cm cubes or 2 mm slices, wash and dry again, add salt to taste, and mix.

  2. Heat the oil; when hot, fry the potatoes, but do not let them brown; once done, drain the oil and set the potatoes aside.

Prepare the onion and eggs

  1. Dice or slice the onion; fry until translucent.

  2. Beat the eggs with a small amount of salt until homogeneous; then mix in the potatoes and onion.

Cook and serve

  1. Heat 3 tablespoons of olive oil in an empty pan (or use the previous pan after removing most of the oil).

  2. Once the pan is hot, add the egg mixture with onion and potatoes.

  3. After 7–8 minutes, the bottom should be done; place a dish over the pan and carefully turn the omelette over so the uncooked side rests on the dish. Then return the pan to the heat and slide the mixture into the pan to cook the other side.

  4. After a couple of additional minutes, the omelette should be done and ready to serve.

Nutrition, whole recipe (rough)

402Calories
12 gProtein
19 gFat
48 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Onion1 medium (110g)44
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together6,458 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Onion + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + olivetop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture and set into a firm, sliceable omelette when cooked.
Potatoes
Provide the bulk of the body and a soft, tender texture inside the omelette.
Onion
Adds sweetness and aroma as it softens into the mixture.
Olive oil
Conducts heat for frying the potatoes and keeps the omelette from sticking to the pan.

The step that matters

Frying the potatoes without browning. Gentle frying cooks the potatoes through to a tender texture while keeping them pale. Browning makes them tough and firm, which changes the texture of the finished omelette.

Swap the onion

How well each one fits the dish's main ingredients (egg, potato, olive):

  1. Chivefits better
  2. Asparagusfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against egg, potato, olive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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