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Spanish Omelette made with Gordal Spanish Green Olives

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  • Author: Emily Smith


A mouth watering omelette with layers of flavour!


  • ½ cup Gordal Spanish Green Olives, sliced
  • 6 tablespoons of olive oil
  • ½ yellow onion, sliced thinly
  • 2 medium red potatoes, sliced thinly
  • 1 cup (125g) aged manchego cheese, grated
  • 6 medium eggs
  • Salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Prepare onions, red potatoes and Gordal Spanish Green Olives.
  3. In an 8 inch ovenproof skillet over medium heat, heat 2 tablespoons of olive oil. Add onion and a pinch of salt. Cook for 8 minutes then transfer to a large mixing bowl.
  4. In the same skillet over medium heat, heat 2 tablespoons olive oil. Place thinly sliced potatoes (about 1 inch thick) evenly over the skillet. Sprinkle with a bit of salt and pepper and gently move around to cook evenly. Cook for 5 minutes, flip and cook for 5 more. Add to mixing bowl with onions and let cool for 5 minutes.
  5. Add the Gordal Spanish Green Olives to the bowl.
  6. In a separate bowl, add all 6 eggs and whisk until smooth in texture (whites and yolks are combined). Pour into other mixing bowl over onions, potatoes, olives.
  7. Over medium heat, heat remaining olive oil. Pour half the omelette mixture in the skillet and shake the skillet gently to create an even base.
  8. Top with grated manchego cheese; then cover with remaining potato mixture, smoothing with the back of a spoon to create an even layer.
  9. Cook for 10 minutes on stovetop, then transfer skillet to oven.
  10. Bake for 30 minutes or until the eggs are set (check middle with knife).
  11. Broil for 2-3 minutes (watch closely!) for a golden top.
  12. Remove from oven and let cool for 8 minutes before cutting and serving.


  • Serving Size: 6