Spanish Omelette

Spanish Omelette


10 mins 


25 mins 


Treat yourself to this appetising Spanish omelette.


  • 5 large eggs
  • 2 dollops Hellmann's Real Mayonnaise
  • 2 tablespoons chopped parsley
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground black pepper
  • 50 g Spanish chorizo ring, chopped
  • 400 g new potatoes, boiled and sliced
  • 1 onion, chopped

  1. Amount per Serving
Title Amount per Serving
Energy 244.57 kcal
Protein 11.62 g
Sugar 4.86 g
Fibre 2.44 g
Fat 13.84 g
Saturated fat 4.15 g


  1. Preheat oven to 180ºC, 160ºC fan, Gas mark 4.

  2. Whisk together the eggs, Hellmann’s Real Mayonnaise, parsley and black pepper. Set aside.

  3. Heat the oil in a large frying pan. Add the chorizo and cook for 3-4 minutes on medium heat, until starting to brown. Add the potatoes and onion. Cook for 5 minutes on medium heat until onions have softened and are starting to colour.

  4. Pour the egg mixture into the pan and cook for 2 minutes on medium heat.

  5. Place the pan into the oven and cook for 15 minutes, or until egg has fully set in the centre.