Madeleine Shaw’s Spanish omlette recipe

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  • Vegetarian








5 min


20 min

This is a new favourite of mine. Inspired by my wonderful boyfriend who suggested I do a take on a traditional Spanish tortilla. I love omelettes as they are something which you can eat at any time of day. However, instead of potatoes, I have used a parsnip which adds a little sweetness to the equation.


  • 3 eggs
  • 1 small parsnip
  • 1 small red onion
  • coconut oil
  • salt and pepper
  • 1 lemon
  • 50g rocket


  • Thinly slice your parsnip and onion into slithers using a mandolin, a peeler or a sharp knife.

  • First, place the onion into a frying pan with 1 TBSP of coconut oil, then sauté the onion for 5 minutes on a medium heat.

  • Next, add the parsnip slithers into the pan and cook for a another 5-10 minutes until they are cooked through.

  • In a separate bowl whisk all three eggs together with a pinch of salt and a grind of pepper.

  • Tip the veggies into the bowl with the eggs.

  • Add one other tbsp. of coconut oil to the pan then add the egg and vegetable mix back into the pan, give it a quick whisk so that the onion and parsnip is evenly distributed.

  • Cook for a minute, until the under side is bronzed, then flip the omelette over (you can slide it onto a plate then flip it back over into the pan). We want it to still be gooey in the middle and not overcooked.

  • Decorate with fresh rocket and lemon juice and serve hot.

  • Tip: If you are feeling nervous, then pre-heat your the grill on your oven and pop the frying pan in the oven to cook the top of the omelette for a minute or so.

Top tip for making Madeleine Shaw’s Spanish omlette

If you would like to go for a more traditional, savoury Spanish omlette, simply use a potato in place of the parsnip in this recipe.

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