Spanish Omelet

Spanish Omelet

Preparation Time: 10 min
Cooking Time: 15 min
Serves 4

  • 8 eggs
  • 1 tbsp. DaVinci Extra Virgin Olive Oil
  • 6 tbsp. butter
  • 2 – 1 lb. potatoes, peeled and diced into ½-inch cubes
  • 1 tbsp. Kalocsa Paprika
  • 2 tbsp. Reese Non-Pareil Capers
  • 1 large vine-ripened tomato, diced
  • 1 tbsp. fresh chives, minced
  • 1 tbsp. fresh parsley, chopped
  • Salt and pepper, to taste


There is nothing ordinary about this omelet! Potatoes, eggs, and capers make this omelet a staple in Spanish cuisine. 

1. In a large bowl, beat eggs and season with salt and pepper to taste, set aside.
2. In a large skillet, add olive oil and 2 tbsp. of butter over low heat until completely melted.
3. Add potatoes and season with salt and pepper to taste. Cook for 10–15 minutes or until all sides are browned, stirring occasionally. Sprinkle in paprika and stir well. Set aside.
4. In medium bowl, mix together capers, diced tomatoes, chives, and parsley. Season with salt and pepper to taste. Set aside.
5. In a large skillet, melt 1 tbsp. of butter over medium heat. Pour in ¼ cup of beaten eggs and ¼ of cooked potatoes. Stir until the eggs begin to solidify.
6. Once omelet begins to form, spoon ¼ cup of the tomato mixture into the center of the omelet. Cover until tomatoes are warm and egg is fully cooked.
7. Fold in half and serve. Repeat for three more omelets or until ingredients have been used.
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