Baked Spanish Omelette

Inspired by my old school egg and bread bake. I had set out to make something like an egg and potato quiche. And since not everything turns out the way it should – I ended up making what I now call, Baked Spanish Omelette.

Inspired by something I saw on Tasty!

More baked egg recipes? Check out egg muffins , you would love it.

Baked Spanish Omelette

Baked Spanish Omelette


  • Eggs – 2
  • Potatoes – 2
  • Onion – 1 medium, chopped
  • Tomato – 1 medium, chopped
  • Olives sliced – 2 tbsp
  • Garlic cloves – 2 medium, chopped
  • Salt and pepper – to taste
  • Milk – 2 tbsp
  • Olive oil – 1 tbsp
  • Oregano flakes – to season


  • Wash the potatoes and slice evenly in full rounds.
  • Line a Borosil bowl with the potato slices on the bottom and sides. Be sure to save about 10-12 for the omelette.
  • Drizzle some olive oil and oregano seasoning. Bake at 220 degrees for about 8 minutes.
  • Break two eggs in a bowl, add the milk, salt, and pepper and mix well. Add the chopped onion, tomatoes, olives and garlic to the mixture.
  • Pour the egg mixture into the bowl, place the remaining potato slices on top.
  • Bake for 10 minutes at 180 degrees.
  • Savour with crusty bread or as is – the crispy potato sides add so much texture to the dish.

Happy Chomping 🙂