Spanish Omelet – You either love it or hate it and my husband Bill really LOVES it!  Me, I can’t even stand the smell, ha-ha!  

He orders it out a lot, but today I prepped it for him and HE put all that stuff in and made it!  Good!  Next maybe I can get him to do the prepping, but I doubt it!  

It takes just a few minutes to actually make after you prepare what you want in it.

I used Executive White House Chef Henry Haller’s easy technique of lifting and swirling and folding which I put in the directions. It is not hard to do! Bill did it!  

I really love Chef Haller’s cookbook!  It is so interesting how he weaves in history and stories with his recipes.

You can change the ingredients to whatever you like in your Spanish Omelet, these are just Bill’s preferences, and amounts!  


Bill’s Spanish Omelet
Bill's way is to use salsa, Spanish olives, and veggies. The technique is from Executive White House Chef Henry Haller. He lifts, swirls, and folds for a beautiful looking omelet!
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Prep Time8 minutes
Cook Time8 minutes
Course: Breakfast, Brunch
Cuisine: Spanish
Servings: 2
Calories: 284


  • 1 tablespoon butter
  • 3 eggs room temperature
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup Salsa
  • ½ cup mixed vegetables onions, celery, red peppers, thinly sliced
  • cup Spanish olives whole or sliced
  • cup Swiss cheese grated
  • 1 tablespoon Romano cheese or Parmesan , grated
  • 1 tablespoon parsley fresh
  • 1 parsley sprig for garnish


  • In a small bowl, beat the eggs, and season them with the salt and pepper. Set aside.
  • In the microwave, soften the onions, celery, and read peppers just a little, about 1 minute.
  • Warm the salsa in the microwave for 1 minute.
  • In a 6-inch skillet, heat the butter over medium high heat.
  • Pour in the eggs and let them set for a few minutes until the eggs begin to puff up around the edges. Use a spatula to keep the edges nice and round. Lift the pan a few inches from the heat source and swirl the pan a few times.
  • Return the pan to the heat source and spoon the warm salsa, the vegetables, Spanish olives and chopped parsley into the center of the eggs. Sprinkle the cheeses on top of the salsa mixture and continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
  • Use the spatula to fold the omelet in half. Slide it onto a serving dish.  Garnish with a parsley sprig.


VARIATIONS:  Use whatever vegetables or cheese you like!
Calories: 284kcal | Carbohydrates: 13g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 1111mg | Potassium: 408mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3517IU | Vitamin C: 9mg | Calcium: 247mg | Iron: 2mg

1 Comment

  1. Margo September 5, 2018 at 11:00 pm

    Also a favorite of mine. Love the recipe


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