Difficulty: Beginner Prep Time 10 min Cook Time 35 min Total Time 45 mins Servings: 4 Best Season: Suitable throughout the year



  1. Preheat the oven to 180 oC

  2. Peel the potatoes and thinly slice

  3. Lay the potatoes on a baking tray lined with baking parchment

  4. Bake for about 15-20 minutes

  5. Using an 8” frying pan heat the olive oil and minced garlic

  6. In a small bowl beat the eggs, season with salt and pepper and add the herbs

  7. Pour over the eggs and cook for about 8 minutes

  8. Place in the oven for another 5-10 minutes

  9. Slide out the pan onto a plate and slice into squares

  10. I served mine on a bed of bravas sauce topped with garlic mayo and serrano ham

Keywords: Spanish Omelette recipe, gluten free lunch ideas, dairy free lunch ideas
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