This Spanish omelette comes together so easily in a multicooker — juicy, golden, and absolutely delicious. No mess, no fuss, just a perfect version of this classic every time!
Tips for the Perfect Spanish Omelette
Play with the texture: pull it out a little early for a softer, creamier center, or leave it in a few extra minutes if you like it fully set.
Make it your own: toss in bell peppers, chorizo, or ham for a fun twist.
If your multicooker has a fry setting, use it. You’ll get perfectly tender potatoes without all the oil.
Here’s what you’ll need
Why Use a Multicooker for This?
A multicooker takes all the guesswork out of this recipe. No need to stand over a pan frying potatoes — the Bake setting gives you even, steady heat so your omelette cooks through perfectly without sticking. Way less cleanup, too!
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Spanish Omelette in multicooker
Description
Spanish omelette is one of the most iconic dishes in Spanish cuisine. With its perfect combo of potatoes, onion, and eggs, it’s a crowd-pleaser the whole family will love. If you have a multicooker, making one has never been easier. Follow this step-by-step recipe and you’ll have a fluffy, juicy, perfectly cooked omelette in no time!
Ingredients
Method
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Prep the Potatoes and Onion
Peel the potatoes and slice them thin. If you prefer a lighter omelette, cut them into small chunks instead.
If you’re adding onion, peel it and slice it into thin strips. -
Sauté the Potatoes and Onion in the Multicooker
Pour the olive oil into the multicooker pot and select the Fry setting (or Manual if your model doesn’t have a dedicated fry program).
Add the potatoes and onion, then cook for about 10 minutes or until tender, stirring occasionally so they don’t stick. -
Beat the Eggs
While the potatoes are cooking, crack all 6 eggs into a large bowl and season with salt and pepper.
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Combine the Potatoes and Eggs
Once the potatoes and onion are soft and cooked through, drain off the excess oil.
Add the drained potatoes and onion to the bowl with the beaten eggs and mix everything together. -
Cook the Omelette in the Multicooker
Pour the egg and potato mixture back into the multicooker pot.
Close the lid and select the Bake setting (or Manual) at 320–340°F (160–170°C) for 10 minutes.
After 10 minutes, carefully open the lid and check. If you like it more well-done, set it for another 5 minutes on the same program. -
Rest and Serve
Once cooked, carefully remove the omelette and let it rest for a few minutes before slicing.
Cut into wedges, serve, and enjoy this Spanish classic!