Spanish Omelette Recipe

Name: Spanish Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp Butter; 1 large Onion - Sliced; 1 large Green Bell Pepper - Sliced; 4 tsp Italian Seasoning; 1 tsp Garlic Powder; 1 tsp Sugar; 1/2 tsp Cayenne Pepper; 4 dash Tabasco Sauce; 2 each 14.5 ounce cans Stewed Tomatoes; 1 15 ounce can Tomato Sauce; 3 large Eggs - Per Person; 1 tsp Butter - for each omelete; 1/2 cup Shredded Cheese of choice or you can use sliced American Cheese (My favorite for this omelete); 1 Salt and Pepper to taste

Servings: persons

3 tbsp Butter
1 large Onion - Sliced
1 large Green Bell Pepper - Sliced
4 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Sugar
1/2 tsp Cayenne Pepper
4 dash Tabasco Sauce
2 each 14.5 ounce cans Stewed Tomatoes
1 15 ounce can Tomato Sauce
3 large Eggs - Per Person
1 tsp Butter - for each omelete
1/2 cup Shredded Cheese of choice or you can use sliced American Cheese (My favorite for this omelete)
1 Salt and Pepper to taste

1
If you're in a hurry, skip the omelets and just do a big ol' pan of scrambled eggs with cheese and serve the spanish sauce over the top!
2
In a skillet over medium-high heat, melt the 3 tablespoons butter.
3
Add the sliced onions and peppers & stir fry for 3 minutes.
4
Add the seasonings & stir fry for another 3 minutes.
5
Add the stewed tomatoes & tomato sauce.
6
With the back of a spoon gently break up the stewed tomatoes.
7
Reduce heat and gently simmer until eggs are ready.
8
To prepare omeletes - Melt 1 teaspoon butter in a small skillet over medium heat.
9
Crack 3 eggs in a bowl and scramble with a fork.
10
Pour the scrambled eggs into the skillet.
11
Using a spatula, as the eggs firm up, lift the edges and let the runny egg pour into the bottom of the pan.
12
When you've done this all the way around & most of the runny egg is gone, gently flip over.
13
Remove skillet from heat, add cheese to 1/2 of the omelette.
14
Fold over in half and slide onto a plate.
15
Ladle Spanish Sauce over the top of omelete and serve.
16
This serves 6 - 8 people.
17
This is my version of a Spanish Omelette... Feel free to upload your verion.
18
:-)

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tbsp Butter, 1 large Onion - Sliced, 1 large Green Bell Pepper - Sliced, 4 tsp Italian Seasoning, and more.

Yes, Spanish Omelette falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Omelette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions