Spanish omelet recipe


This divine omelet is great for brunch or lunch, especially with a salad. Have some hot sauce at the table.

  • Yield: 4 Servings
  • Cooking Time: 8 Minutes


  • 1 tbsp olive oil
  • 2 tbsp minced onion
  • 2 minced garlic cloves
  • 1 cup canned diced tomatoes
  • ¼ cup shredded Mexican or Spanish cheese
  • 1/8 tsp paprika
  • 8 eggs
  • Salt and pepper to taste
How to Make It
  1. Heat the oil in a skillet.
  2. Sauté the onion for 5 minutes.
  3. Stir in the garlic and cook for another minute.
  4. Add the diced tomatoes to the skillet and season with paprika.
  5. Stir and remove from heat.
  6. Beat the eggs and add 2 tbsp. water.
  7. Pour the eggs into a second skillet and season with salt and pepper.
  8. Use a spatula to push the eggs around until they set, about 3 minutes.
  9. Drizzle the grated cheese on top of the eggs and fold in half.
  10. Place the omelet on a platter.
  11. Pour the tomato sauce over the omelet and cut into 4 pieces.

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