Cheese, bacon and potato Spanish omelet


Serve this bacon and cheese omelet for a breakfast or brunch  buffet. It also makes an enticing supper or snack.


4 potato (thinly sliced, fried in olive oil)
6 egg
3⁄4 c cheese (shredded Cheddar)
3⁄4 c bacon (cooked)
  seasoning (salt and pepper to taste)


  1. Beat eggs in a large bowl. Add potatoes, shredded cheese and bacon. Season with salt and pepper and mix.
  2. Heat up 2-3 Tbs oil in a frying pan, add then the egg mixture and cook on a low heat for 5-minutes. Flip over and cook for 5 minutes more.


See the recipe for basic potato omelet or follow the indications on Spanish omelets about how to cook the potatoes or how to flip over the omelet.

Cut the bacon into strips and cook with very little oil until crisp, or cook in the oven at 375°F for about 10-15 minutes. Substitute bacon with cooked ham, if you wish.

Potatoes need to be cooked and sliced thin. It is much better if fried in olive oil, but you can use other vegetable oil, boile them, or cook in the microwave oven. Leftover potatoes from other dish can be sliced thin and made into a potato omelet, Spanish style.

Thinly sliced potatoes can be cooked in very little olive oil in the microwave oven.

4 servings
Preparation time
Cooking time
Total time
30 minutes