Spanish omelette baguettes

Spanish omelette baguettes



  • 2 potatoes, peeled
  • 1 tbsp olive oil
  • 20g butter
  • 1 brown onion, sliced
  • 4 eggs
  • 1 tbsp parsley, chopped
  • 1/4 cup grated parmesan
  • 80g spinach
  • 4 baguettes


Cut potatoes into 1.5cm cubes and boil for 10-12 minutes until tender. Drain and set aside.

Heat olive oil and butter in a medium frypan over gentle heat and cook onion for five minutes, being careful not to overly brown. Add potatoes and toss to combine.

In a bowl, beat eggs together with parsley and cheese. Season well.

Pour egg mixture over potatoes and onion in the frypan. Turn up heat to medium and cook for 3-4 minutes until eggs have set. You can finish it off under a grill if necessary to set the top (and if your frypan is ovensafe).

Turn omelette out onto a chopping board and cut into four wedges. Cut baguettes in half lengthwise and fill with a wedge of omelette and a handful of spinach.

Serving Suggestions


  • Of course you can add whatever you like to the omelette – bacon would be delicious!
  • If making ahead for a lunch box, allow the omelette to cool before you fill the baguettes.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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