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Skillet Spanish Omelette with Bacon
Crispy on the outside and impossibly tender within, this hearty Spanish omelette is built on a foundation of softly cooked potatoes and eggs. We've added crumbled bacon and fresh parsley for an extra layer of savory flavor. It cooks entirely in one pan, moving from the stovetop to the broiler so the top sets beautifully. You'll love how it tastes just as good at room temperature the next day.
Equipment
- Saucepan
- Skillet
- Oven
Ingredients
- 900g (2lb) potatoes, peeled and left whole
- 3–4 tbsp vegetable oil
- 1 onion, finely sliced
- 8 medium eggs
- 3 tbsp freshly chopped flat-leafed parsley
- 3 streaky bacon rashers
- salt and ground black pepper
- 1 Put the potatoes into a pan and cover with cold lightly salted water. Bring to the boil, then reduce the heat and simmer for 15–20 minutes or until almost cooked. Drain and leave until cool enough to handle, then slice thickly.
Instructions
- 1Place the whole peeled potatoes in a pot and cover them with cold, lightly salted water. Bring the water to a boil, lower the heat, and simmer for 15 to 20 minutes until the potatoes are mostly tender. Drain the water and let the potatoes sit until they're cool enough to handle, then cut them into thick slices.
- 2Warm 1 tablespoon of oil in a broiler-safe nonstick skillet over medium heat. Stir in the sliced onion and cook gently for 7 to 10 minutes until soft and translucent. Transfer the onion to a plate and turn on your broiler to preheat.
- 3Crack the eggs into a large mixing bowl. Whisk them lightly and season generously with salt and black pepper. Don't over-whisk, or the eggs will become tough.
- 4Heat the rest of the oil in the same skillet. Arrange the sliced potatoes, cooked onion, and 2 tablespoons of the parsley in even layers. Pour the seasoned eggs over the vegetables and cook undisturbed for 5 to 10 minutes until the bottom of the omelette is firm.
- 5Cook the bacon rashers under the broiler or in a separate pan until they're brown and crispy. Let them cool slightly, then crumble them into bite-sized pieces.
- 6Transfer the skillet to the broiler and cook for 2 to 3 minutes until the top of the eggs is fully set. Watch closely here, as broilers vary and eggs can burn quickly. Remove the pan from the oven and sprinkle the crispy bacon and the rest of the parsley over the top.
Notes
- Serving: Serve cut into wedges alongside a fresh green salad.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Make ahead: This dish is traditionally served at room temperature, making it great for meal prep or packed lunches.
Recipe Details
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